I'm going to prepare for summer with a whitbeer, and I'm needing a little help from the community. Here's the recipe I'm shooting for http://beertools.com/html/recipe.php?view=3019
. It looks good and I'm going for a 3 gallon batch, but I've got a few questions:
1. I've heard rumors of doing a protein rest with wheats. Not needed here? Please say yes, because it sounds scary.
2. I usually use 2 gallons mash and 3 gallons sparge water. Does THAT change at all because of the wheat? Using a 5 gallon cooler as my mash tun with a metal braid/filter on the drain. Should the temps change from a standard 155 (mash) and 175 (sparge)?
3. I don't have a citrus zester. I've heard some use a cheese grater or a potato peeler that is sharp. Tips there? Do I bash the hell out of the coriander, or lightly crush?
Overall, any tips would be great. I don't want a stuck mash and I FINALLY got one of my all grains to come in on-style
, so I don't want to screw this one up.