okay, so i'm brewing a batch tomorrow, i already got the grains for it. its about 40% belgian wheat, and i think that it's malted. either way, i'm unfamiliar with wheat mashing, and i've read about all the protein rests and such. i'm wondering if this type of grain (which i'm sure many of you have worked with) requires a protein rest.
Base Malt Method Question
- Thread starter masampson
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