Weizen Beer Mash Rest time ??

[EdWort]

I've seen a rest time of 60 minutes and 90 minutes on different Bavarian Weizenbier recipes.

What's the difference and which one should I do for the following (I'm batch sparging)

7# German Red Wheat
4# German Pilsener
.5# Rice Hulls

Thanks!

 

[Dr Malt]

Ed:

The rest time in a mash is related to the time it takes to enzymatically convert the starch to fermentable sugars. The enzyme that does this conversion is mostly in the malt. However, malted wheat contains the enzyme too. The more wheat you use and the less malt you use, the less enzyme you add to the mash and the longer it takes to convert the starch to sugar. I noticed you have 7 lbs of wheat and 4 lbs of malt. The best way to decide when you have completed your mash is to measure the starch to sugar conversion. You can do this with a simple white dish (not paper) and some drug store iodine. Take a few drops of your mash liquid and place it on your dish. Add a drop of iodine. If it turns dark purple, you still have lots of starch. If it is clear, slightly red or slightly brown you have converted the starch to sugar and can stop the mash. I would suspect your ratio will need something closer to the 90 minutes.

Dr Malt

 

[EdWort]

Thanks Dr. Malt. That's the answer I was looking for. I do the iodine test on every mash, so I'll do the 90 minute mash in the morning.