Belgian Wit Beer, How to Mash with my equipment

[EarthwormJim]

I bet it will clear again once it is packaged. I made this twice. Both times I rested at 113, 137 and 154. I read this BYO article. It suggested that the 113 rest would break up the glucans in the wheat and I was afraid of the mash sticking. The protein rest was suggested by the guy at my brew shop. Figured, following the article, if I went high on that step I could break down some of the longer protiens without killing the head retention.

Both times the beer was great. No problems with the sparge, I was batch sparging at the time. No problems with the head and (or but depending on your preferences) they were the clearest beers I have made. I never thought about it being the mash until I saw this thread.

I enjoy the beer being so clear even though it's not to style. I added some hops late so it isn't a traditional wit anyway. When I make it again I may shorten the lower rests or drop the 137 altogether to try and get it a little cloudier. I'll probably keep the 113 because I'm still afraid of the sparge sticking.

 

[millsbrew]

Don't put rice hulls in for a decoction. If you want to add to sparge, fine. Same goes for flaked malts as others mentioned. Use malted wheat in there for actual conversion. Flaked just gives proteins for head retention and mouth feel. Good luck.

 

[JosephN]

Don't put rice hulls in for a decoction. If you want to add to sparge, fine. Same goes for flaked malts as others mentioned. Use malted wheat in there for actual conversion. Flaked just gives proteins for head retention and mouth feel. Good luck.

I did add rice hulls to the mash before sparge, I didn't want to have any funky flavor from rice hulls, and Jamil's recipe called for flaked wheat and a 122f rest. Just following what Jamil suggested. Thanks for the input, I just thought I'd catch you up.