so i have a few partial mashes under my belt and one full grain. i really want to do this and understand that you just hold the temp at 122 deg for 30min. right? then at 154 for 60 min. right? then boil 60 min adding the hops at the proper time? what i am wondering is do i need the protein rest? and what does it do?
You don't need the protein rest. What that will do is extract a bit more efficiency from the wheat. You can always add a touch more grain or dme to compensate.
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
I made a batch of this on Saturday but I used Safale0-05 and did a straight infusion mash. It's fermenting right now at 69F and going like Gangbusters. I was a little low on hitting the OG and hit 1.041 which is fine for me (71.1% brewhouse effeciency). I have been having trouble hitting my mash temps and this one seemed to come down very quickly over an 80 minute period. I double batch sparged at ~168F. I got a watermelon ready to cut up and strain for the secondary which I'll probably rack onto this comming holiday weekend. Debating whether to use 2 or 3 cups of juice.
I am going to try this this weekend as my first all grain. I would love a little reassurance on what I am doing with the two rests. Lets say I start at 12 noon. I pour the grain and 122F water in and let rest for 30min. (12:30). I then add water to bring it up to 154F and let rest for 60 additional minutes. (1:30) sparge and then proceed with the hops. Is this right or am I off somewhere?
Jamie3- my shop doesn't either, I am going to use a golding/cascade blend. Probably equal parts at each step.
I brewed this beer with a few minor mishaps and still pulled a Silver Metal as a Braggot, in New Mexico 23rd Annual State Fair Pro-Am (2011). Great Beer I'm going to have to brew another 10 gals of it. It goes down way to fast.
What's the turnaround on this beer? I want something light and flavorful (besides Biermuncher's Centennial Blonde) in time for Christmas, but I've seen a lot of folks talking about 6 weeks before it's ready..
I would rather have a bottle in front of me than a frontal lobotamy.