EkieEgan
Well-Known Member
- Joined
- Jan 19, 2016
- Messages
- 75
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I brewed a wheat years ago (when I was actively brewing) and used a simple single infusion to mash and I never got the proteins that was expected with a wheat, so I switched to a step in raised my temp by heating directly on the stove, but never boiled the mash like a decotion mash. That first wheat was actually clear. Is it coincidence that my results were better with the step infusion? Is a step infusion worth the effort? It's not like I am doing a decotion. I did have better results as far as wheat flavor and appearnce. How does everyone mash for their wheats and wits?