Protein rest necessary when making hefeweizen? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Protein rest necessary when making hefeweizen?

Thread Tools
Old 02-05-2007, 03:04 PM   #1
Buford's Avatar
Oct 2006
Richmond, VA
Posts: 1,383
Liked 10 Times on 7 Posts

I'm planning on making a hefe as my next batch, but I've never used wheat before. I've done three barley-only batches thus far as PM using just a conversion rest at 152-154, and plan on doing this one as a PM batch as well using 55/45 wheat/barley LME as the balance of the fermentables. I don't have my recipe on hand at the moment (it's at home), but the mash will involve a little more than 3 lbs of German wheat malt and about 2 lbs of pilsener malt and a small amount of rice hulls.

Is a protein rest necessary when using wheat malt and making a hefe since the finished beer will be cloudy regardless, or should I just do a conversion rest and not bother?
Flying Dutchman Unlimited Ale Works
Buy my crap!


DIY STUFF: Sanyo 4912 kegerator conversion

Reply With Quote
Old 02-05-2007, 11:17 PM   #2
Baron von BeeGee
Beer Bully
Baron von BeeGee's Avatar
Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
Liked 23 Times on 22 Posts

You'll get a little better efficiency with a protein rest, as well as breakdown some of the larger proteins you don't really want, but it's not really a big deal. For a partial mash I probably wouldn't worry about since you'll get lots of fermentables from the LME.

Incidentally, a finished Hefeweizen can be pretty clear if it conditions sufficiently...the cloudiness really comes from swishing the yeast in the bottom of the bottle into suspension and pouring it in the glass. IIRC, protein content of malted barley is ~11% while wheat is ~13%, so it has more protein, but not incredibly more. Those #'s could be out of whack, too, I don't take responsibility for that

Reply With Quote
Old 02-05-2007, 11:57 PM   #3
Brewsmith's Avatar
Aug 2005
Torrance, CA
Posts: 6,252
Liked 64 Times on 59 Posts

Just to add about the clarity, my hefeweizen has been in the keg a while and it pours crystal clear. All of the yeast has settled out in the cold.
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles

Reply With Quote
Old 02-06-2007, 05:31 AM   #4
Jul 2006
Gonzales, Louisiana
Posts: 81

there is a big thread about this on the northern brewing forum, the consensus on there is to skip the protein rest as modern wheat malts are well modified.


Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Protein rest pH dstar26t All Grain & Partial Mash Brewing 1 08-31-2009 11:58 AM
Protein rest lynwitte All Grain & Partial Mash Brewing 5 07-23-2008 07:01 PM
Do I need a protein rest? Connor85 All Grain & Partial Mash Brewing 15 07-04-2008 10:02 PM
Protein Rest kmlavoy All Grain & Partial Mash Brewing 7 04-29-2008 03:52 AM
Protein Rest? Iordz All Grain & Partial Mash Brewing 4 11-23-2007 05:58 PM

Forum Jump