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Old 03-02-2006, 06:42 AM   #11
Bruner
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Quote:
Originally Posted by billism
Hi,

For an AG hefeweizen, is the standard 155 F mash for 60 or 90 minutes good enough, or should there be a "protein" rest in there somewhere at a lower temp? I'm thinking about the protein in the wheat malt.

Also, should I worry about the water mineral and Ph levels for hefeweizen mash?

This is the recipe I plan to use:
http://www.ratebeer.com/Recipe.asp?RecipeID=142
150-160deg. for 90min. is good for mashing, for a protein rest raise temp. to 170-175deg. for 30-90min. while continualy stirring the mash, then bring to boil for hopping according to taste or recipe. Cool to 70deg. before pitching yeast I always use a yeast starter for best results.
Good luck and enjoy.


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Old 03-02-2006, 07:25 AM   #12
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Sorry about the mis- info. I caught my little brother on the computer again, he knows my password this will not happen again. It is a shame that this has happend, I feel bad pleased do not hold this against me you're fellow brewer.

Dutch Brun
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