I’d like to try and brew an all-grain hefe but most of the recipes seem to use a decoction mash or several rests, but which I’m not really set up for… is there something in the wheat compounds that precludes a single infusion mash? I suppose I could start with just a really thick mash and continue adding water to adjust the temperature for the different rests, unless gelatinization would be an issue…
Any thoughts or advice are appreciated!
Thank so much!
Any thoughts or advice are appreciated!
Thank so much!