Buford
Well-Known Member
When I make a hefeweizen, I always do it as a decoction mash with a protein rest since wheat has a lot of protein in it (and it generally feels more "authentic" doing a decoction since it's German). I have never used rye before but want to make a roggenbier - I'm wondering if a protein rest is necessary and if I should use decoction for it as well, or if there is no benefit and I should just do a single infusion mash. With my mash tun size and the amount of grain I would be using, I can max out at about 1.4 qt/lb as opposed to the higher water/grain ratio (1.5 - 1.9 qt/lb) I use for hefe decoctions.