Mashing Wheat, Dough In etc.
This weekend I'm planning on doing my first AG wheat beer. I've done an extract hefe before, but since going AG i've been on a pale ale kick for the last 15 batches or so, and I'm looking for some variety. I'm a lazy batch sparger. i heat my strike water, pour it into the preheated igloo, then dough in my grains while stirring. i get decent utilization (up to 88% based on the mill, average 82%) from my 10gal igloo cooler.
My grain bill is 6lbs 2 row, 4lbs wheat, 1/2lb rice hulls.
The LHBS where i bought my grain instructed me to take a scoop of 2row, a scoop of rice hulls, then wet them down with my mash water, repeating until my rice and barley are gone. Then mash in the wheat on top, wetting as I go, and then add the rest of my strike water.
Obviously just pouring the grains into the strike water for my dough in and then stirring isn't going to work if I want to avoid a stuck sparge. Does anyone have any experience and or insight about this?
The LHBS seemed a bit granola and set in his ways for my taste, but he's got a lot more experience than I do at this obviously. He also told me that I should be using this method for ALL beers (not just beers with rice hulls/wheat), and it would increase my efficiency. I'm not so sure at that last statement, 82% seems just fine to me for batch sparging.
thanks for any help in advance.
i also was just planning on a single infusion mash at 152F, as I don't really have the capability of doing a protein rest (my blichmann doesnt have a false bottom, its just my BK)
Bottled&Drinking: Founders All Day IPA Clone, Centennial blonde, Vienna Hefeweizen, Belgian wit, blizzard imperial IPA,
Conditioning: hard local cider
Primary: more local hard cider!
On Deck: English bitter, English IPA