What's the best approach for a Honey Wheat AG?

[bnutting]

For the Honey Wheat AG that I'll be brewing at Bird's house in a couple of weeks, I have seen on the Net where some people do the following:
1. Dough in at 104° for 20 minutes.
2. Protein rest at 122° for 20 minutes.
3. Sacc. rest at 154° for 60 minutes.
4. Mash out at 168° for 15 minutes.
5. Batch sparge at 170°.

Sound right? Or is that making it more complicated than it needs to be?
I don't have the recipe on hand but if it helps I can post it later.

Any advice or pointers?

 

[Yeast Infection]

4. Mash out at 168° for 15 minutes.
5. Batch sparge at 170°.
?

That should work, you could shorten it up but I would keep the protein rest.

But this brought up a question, i probably could look around here to find the anwser but im lazy.

1) what does the mash out at 168 do?
2)why do you need it if you are batch sparging at 170?

 

[the_bird]

You technically don't need to do a mash-out with a batch sparge, but sparging with hotter water (in effect, mashing out) does a better job of dissolving the sugars.

 

[Yeast Infection]

thanks bird, thats what i was thinking, but just wasnt sure if I was right.

 

[Evan!]

I've always seen/done it like this: 133 for 30 mins; 149-155 for 45 mins; 158 for 20 mins or until conversion test says starches are converted; mash-out @ 168 for 0 mins (all you do is bring the temp up right before you drain the runnings). This is how papazian told me to do it, and it works fine for me.