Iam new to all grain and have a few questions hoping you could shed some light
Iam gonna do A Wheat beer:
50% wheat 45% Pils 2.5% Crystal 2.5% Flaked wheat and some rice hulls to get the wort running easier..
I understand that a proteing rest in these volumes of wheat is needed, for better sterch conversion(?), but i understood aswell that these protein rest may inflict badly on the head retention,
Will it be a smart move to first do a protein rest on all of the bill apart of the flaked wheat, later adding the flaked wheat for the 60min mashing to preserve the head retention? is this wise thinking?