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Old 02-14-2012, 12:26 AM   #1
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So I'm getting ready to do some work with raw white wheat, but I have some questions for those with a bit more experience with wheat. First, do I need to do a protein rest? Searching seems to reveal mixed answers. Any personal experience with this?

 
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Old 02-14-2012, 01:40 AM   #2
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I don't think so. I think you are using a small amount of raw wheat for head retention and mouthfeel and then you wouldn't need a protein rest.

 
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Old 02-14-2012, 05:08 AM   #3
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How much wheat? Typically, modern wheat malts are modified enough that you wont need a protein rest, though it does depend on the quality of malt.

Edit: Totally missed the "raw" part. Yeah, couldn't hurt to do a protein rest... I think, though I'd research it a bit more
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Old 02-14-2012, 01:50 PM   #4
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If by "raw" that means unmalted then yes, do a protein rest. I wasn't doing a protein rest with my Belgian wits using flaked wheat and oats and consistently came under my usual 79% efficiency with 74-75%. I'd read online some suggestions to do a protein rest and also read it in designing great beers so my last one I did the protein rest and I came in at 80% efficiency this time. Haven't tasted it yet since I'm bottling it this weekend. But anyhow, I'd say give it a shot. I mashed in thick for the rest with only 2 gallons of water to leave room for the other infusions, I believe it's a 9.25lb grain bill I had.


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Old 02-14-2012, 02:44 PM   #5
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I use raw hard red wheat for my witbier all the time. I get a 50lb bag of seed wheat from my dad and just use it until its gone. I grind it fine and do a single infusion and mash at 152 for about an hour or so.
A protein rest isn't necessary and wouldn't hurt, but I haven't needed to do one.

 
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Old 02-14-2012, 03:39 PM   #6
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Quote:
Originally Posted by onthekeg View Post
I use raw hard red wheat for my witbier all the time. I get a 50lb bag of seed wheat from my dad and just use it until its gone. I grind it fine and do a single infusion and mash at 152 for about an hour or so.
A protein rest isn't necessary and wouldn't hurt, but I haven't needed to do one.
I can see my supply of seed wheat becoming depleted as I brew more. I have to think of the old saying, "Don't eat the seed corn".

 
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Old 02-14-2012, 03:43 PM   #7
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At least the seed wheat isn't treated like the seed corn!

 
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Old 02-14-2012, 03:49 PM   #8
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I do a lot of lambics with a 50/ 50 mix of 6 or and re cleaned wheat from the feed store. It's cheep and it's good.

I always do a rest, you need to do it.

 
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Old 02-14-2012, 03:55 PM   #9
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Thanks for the responses. If it works without a rest and only costs me 5% efficiency I will probably skip it. I guess I might just have to do it both ways to see what the difference is exactly.

 
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Old 02-14-2012, 04:07 PM   #10
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Don't think about it solely as a measure to increase efficiency. It will also greatly increase your ability to lauter (not doing a p-rest with unmalted wheat on some systems will almost guarantee a stuck mash/sparge) as well as the contribution of haze in the final beer (affecting mouthfeel, body, etc.) Even when you think of a Wit as being hazy, you don't want it unbearably so.

 
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