my first all grain brew this weekend. it calls for a protein rest at 122f for 15 minutes. so here's my question:
calculator says heat my 14quarts of water to 136F, then add my grains for a protein rest temp of 122F for 15 minutes. can i then just turn the heat on and stir as i bring the mash temp to 152F, where I leave it for 60 minutes in my igloo mash tun?
seems to me that makes more sense than heating part of the water to 122F for the rest, then adding remaining water at higher temperature to try and land at 152F for the mash.
Bavarian Dunkle weizen
Style: Weizen/Weissbier
Type: All Grain Calories: 164
Rating: 3.5 Boil Size: 6.35 Gal
IBU's: 10.17 Batch Size: 5.50 Gal
Color: 14.6 SRM Boil Time: 60 minutes
Preboil OG: 1.047
Estimated Actual
Brew Date: - 12/17/2012
OG: 1.050 1.050
FG: 1.013 1.013
ABV: 4.85 % 4.85 %
Efficiency: 70 % 71 %
Serve Date: 01/21/2013 / /
Fermentation Steps
Name Days / Temp Estimated Actual
Primary 21 days @ 69.0°F 12/17/2012 12/17/2012
Bottle/Keg 14 days @ 38.0°F 01/07/2013 -
Grains & Adjuncts
Amount Percentage Name Tim Gravity
5.00 lbs 43.29 % Rahr White Wheat 60 mins 1.038
3.30 lbs 28.57 % Rahr 2-Row 60 mins 1.035
8.00 ozs 4.33 % Briess Carapils 60 mins 1.034
1.75 lbs 15.15 % Caramunich III 60 mins 1.037
1.00 lbs 8.66 % Dark Wheat Malt 60 mins 1.038
Hops
Amount IBU's Name Time AA %
0.60 ozs 8.72 Tettnang 60 mins 4.50
0.50 ozs 1.45 Tettnang 5 mins 4.50
Yeasts
Amount Name Laboratory / ID
1.0 pkg Hefeweizen Ale White Labs 0300
Additions
(none)
Mash Profile
Protein Rest 15 min @ 122.0°F
(Add 14.40 qt water @ 134.8°F)
Medium Body Infusion In 60 min @ 152.0°F
(Heat to 152.0°F over 10 mins)
Sparge
Batch Sparge 23.00 qt of 170.0°F water -collect wort over 30 mins
calculator says heat my 14quarts of water to 136F, then add my grains for a protein rest temp of 122F for 15 minutes. can i then just turn the heat on and stir as i bring the mash temp to 152F, where I leave it for 60 minutes in my igloo mash tun?
seems to me that makes more sense than heating part of the water to 122F for the rest, then adding remaining water at higher temperature to try and land at 152F for the mash.
Bavarian Dunkle weizen
Style: Weizen/Weissbier
Type: All Grain Calories: 164
Rating: 3.5 Boil Size: 6.35 Gal
IBU's: 10.17 Batch Size: 5.50 Gal
Color: 14.6 SRM Boil Time: 60 minutes
Preboil OG: 1.047
Estimated Actual
Brew Date: - 12/17/2012
OG: 1.050 1.050
FG: 1.013 1.013
ABV: 4.85 % 4.85 %
Efficiency: 70 % 71 %
Serve Date: 01/21/2013 / /
Fermentation Steps
Name Days / Temp Estimated Actual
Primary 21 days @ 69.0°F 12/17/2012 12/17/2012
Bottle/Keg 14 days @ 38.0°F 01/07/2013 -
Grains & Adjuncts
Amount Percentage Name Tim Gravity
5.00 lbs 43.29 % Rahr White Wheat 60 mins 1.038
3.30 lbs 28.57 % Rahr 2-Row 60 mins 1.035
8.00 ozs 4.33 % Briess Carapils 60 mins 1.034
1.75 lbs 15.15 % Caramunich III 60 mins 1.037
1.00 lbs 8.66 % Dark Wheat Malt 60 mins 1.038
Hops
Amount IBU's Name Time AA %
0.60 ozs 8.72 Tettnang 60 mins 4.50
0.50 ozs 1.45 Tettnang 5 mins 4.50
Yeasts
Amount Name Laboratory / ID
1.0 pkg Hefeweizen Ale White Labs 0300
Additions
(none)
Mash Profile
Protein Rest 15 min @ 122.0°F
(Add 14.40 qt water @ 134.8°F)
Medium Body Infusion In 60 min @ 152.0°F
(Heat to 152.0°F over 10 mins)
Sparge
Batch Sparge 23.00 qt of 170.0°F water -collect wort over 30 mins