Adjunct Mash - Totally Separate?

[Douglefish]

I have been looking into doing a wit, and it looks like to make the best witbier possible most folks are doing an adjunct mash with unmalted wheat and oats. I think typically this is added back to the original mash and used kind of like a step/decoction to get it to the primary sacc rest.

Anyway, I have been reading a ton about no chill and BIAB lately and my focus has been on shortening my brew day.

Anyway, is there any reason you couldn't just BIAB the adjunct mash and then dump that directly into the boil kettle as opposed to putting it back into the regular mash? Malts these days don't really benefit from a protein rest right, so there isn't much reason to step it?

 

[Yooper]

I have been looking into doing a wit, and it looks like to make the best witbier possible most folks are doing an adjunct mash with unmalted wheat and oats. I think typically this is added back to the original mash and used kind of like a step/decoction to get it to the primary sacc rest.

Anyway, I have been reading a ton about no chill and BIAB lately and my focus has been on shortening my brew day.

Anyway, is there any reason you couldn't just BIAB the adjunct mash and then dump that directly into the boil kettle as opposed to putting it back into the regular mash? Malts these days don't really benefit from a protein rest right, so there isn't much reason to step it?

I assume you're talking about doing a cereal mash with the adjuncts? A cereal mash cooks the adjuncts so that they can be converted in the mash.

 

[Douglefish]

It's doing more that cooking right, it looks like people are adding 6-row. I'm assuming this is for the enzymes?

If you are just cooking, couldn't you just cook it and then add it to the mash?

 

[smizak]

My method is to do the adjunct mash separate in a pot on the stove. I do a protein rest, sach rest, then boil to free up more starches. I don't like to mess around with the temp, so I'll do it the night before, keep it covered, and heat it up to the same temp as the main mash on brewday. You want to add it in at that point to convert the starches that were liberated by boiling.

 

[Douglefish]

That sounds perfect, exactly what I was trying to get at. It's just hard to do all that in a brew day.

Thanks!

 

[dcott]

What I did for the White Tornado Wit is have my adjunct mash going on the stove while I start my primary mash. Acid rest and protein rest on the primary mash while the adjunct is going on the stove at conversion temp, bring adjunct to boil, add to primary mash to bring the full mash to conversion temp.

This worked amazingly as this has been the best beer I've ever made to date.