Brewing a wit over the weekend, a question.

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BeerPressure

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I'm gonna take a try at the wit recipe from Jamil Zainasheff's book this weekend. It calls for a rest at 122 for 15 minutes, then raise the temperature to 154 for the rest of the mash. This calls for me infusing 199 degree water into my cooler and I am worried its gonna warp the hell out of my cooler.

Is the protein rest really necessary? I've never done a beer like this before, I've always just used a single infusion and batch sparge. I would like to try it though and see the results but i am just worried about ruining my cooler.
 

Shawn Hargreaves

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A protein rest isn't 100% necessary, but will improve the beer.

I wouldn't worry about the heat though. When you do a step infusion, you add water that is hotter than you want the resulting mash to be, so that when this hot water mixes with the cooler mash, the result will be the temperature you want. The contents of the cooler will never be at 200 degrees - that's just the water you add to bring the mash up to 154 degrees.
 
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