So I'm getting ready to do some work with raw white wheat, but I have some questions for those with a bit more experience with wheat. First, do I need to do a protein rest? Searching seems to reveal mixed answers. Any personal experience with this?
I use raw hard red wheat for my witbier all the time. I get a 50lb bag of seed wheat from my dad and just use it until its gone. I grind it fine and do a single infusion and mash at 152 for about an hour or so.
A protein rest isn't necessary and wouldn't hurt, but I haven't needed to do one.
Good point. How long of a rest is needed? I've read anywhere from 20min to an hour. Do you just rest the wheat and add everything else later or do you just step the whole mash together from the first rest to the second? Maybe I let my laziness get the best of me in wanting to avoid extra steps!
It depends on what you want to accomplish with the unmalted wheat. For a witbier it's probably better not to do a protein rest because you want the haze and some starchy element (unless you don't want that).
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