Hefe protein rest?

[anycrew]

I'm doing a basic Hefe with:
5.5# german wheat
4.5# 2 row
.5#carapils

Should I do a protein rest at 120F for 20 mins? Any benefits besides giving the beer more of a clove character?


If I do a rest, I thinking about thinking about doing the following procedure.
Start the mash thick, hold 120F for 20mins
add boiling water to bring the temp to 154F for 60mins

Drain runnings
Sparge with near boiling water to raise grist to 170 for 10 minutes mashout

 

[Nateo]

The clove character benefits are kind of dubious. There have been studies done showing an increase in 4-vinyl guaiacol, but Kaiser's own experiments suggest the difference, in practice, is too small to worry about.

I like to do a rest at 40*C / 103*F-ish to help break down the beta-glucans which can make the mash gummy when using a large amount of wheat. I generally rest at that temp until the mash becomes noticeable "looser", which usually 5-15min.

 

[Snotpoodle]

i protein rest at 50C(30mins), saccarification rest at 66 (70mins) and mash out at 76C (15min) for my hefe's.....seems to work out really nicely.

The other "rule" of hefe's is to let your ferm in temp and ferm out temp = 30C...so start at 13C and end at 17C, try and get the two temps as close to 30C as possible.

Fun!

 

[1234]

i protein rest at 50C(30mins), saccarification rest at 66 (70mins) and mash out at 76C (15min) for my hefe's.....seems to work out really nicely.

The other "rule" of hefe's is to let your ferm in temp and ferm out temp = 30C...so start at 13C and end at 17C, try and get the two temps as close to 30C as possible.

Fun!

This post lost me with all of the centigrade information. Too lazy to look up the conversion so I will just assume this post never happened

 

[Nateo]

The protein rest really depends on the quality of your malt. In modern, well-modified malts, almost all of the possible proteolysis (breakdown of protein) happened during malting. Basically, the maltster did the protein rest for you.

Beta-glucans are still a problem, but modern, well-modified malts have such high enzymatic power that conversion at every stage happens much quicker now than even 7-10 years ago. I'd say a 30min protein rest, and 70min sacc rest are overkill for well-modified malts.

Where longer rests remain crucial are in making beers with under-modified lager/pils malts, or when making beers with adjuncts, such as raw wheat in a Wit.

Boulevard's mash schedule for their unfiltered wheat and wit, both of which use around 20% raw wheat.
104* for 6.5min
122* for 25min
145* for 12min
163* for 15min
169* knockout

 

[anycrew]

I ended up doing the rest at 105*F, I noticed some sort white precipitate, for lack of a better word, in the mash. Was that the Beta glucans that to rest breaks down?