billism
Well-Known Member
Hi,
For an AG hefeweizen, is the standard 155 F mash for 60 or 90 minutes good enough, or should there be a "protein" rest in there somewhere at a lower temp? I'm thinking about the protein in the wheat malt.
Also, should I worry about the water mineral and Ph levels for hefeweizen mash?
This is the recipe I plan to use:
http://www.ratebeer.com/Recipe.asp?RecipeID=142
For an AG hefeweizen, is the standard 155 F mash for 60 or 90 minutes good enough, or should there be a "protein" rest in there somewhere at a lower temp? I'm thinking about the protein in the wheat malt.
Also, should I worry about the water mineral and Ph levels for hefeweizen mash?
This is the recipe I plan to use:
http://www.ratebeer.com/Recipe.asp?RecipeID=142