I've had problems with low efficiency when I have a large percentage of wheat in my BIAB batches. I am planning a Hefeweizen recipe that will be 60% white wheat malt and I want to get it right this time. Does anyone have experience with doing a protein rest in BIAB? Does anyone think this might improve my efficiency issue? My biggest concern is rising up to the full mash temp after the protein rest without over shooting. It's difficult …
I've seen recommendations to do a protein rest for under-modified malts. What are under-modified malts and how would I know if a malt is highly modified or under-modified. I had a quick look at this article but it's pretty technical and I didn't see how I could know before I purchased the malt. Are there any ways to know by reading the specifications - for example a page like this.
I'm planning a Wheat IPA with 42% malted wheat in the grain bill. Is it normal to do the protein rest on the entire grain bill even if only some of the grains in the bill (i.e. the wheat) benefit from it? Or is it okay or recommended to just do the protein rest on the grains that need it? I'm doing BIAB and it would save some time if I did the protein rest of just the wheat grain …
I have been looking at brewing several recipes that call for a multi-step mash that includes a protein rest. I saw a Mr Wizard article in BYO that sort of defends protein rests. Just like the questioner in that article, I thought that protein rests were unnecessary for well-modified malts, but Mr Wizard says that brewers still consider a protein rest necessary where there is 20% of more wheat in the grain bill (for clarity purposes, I guess), or to …
I am new to all grain brewing and mashing, however I am about to brew a Belgian Witbier (Northern Brewer all grain kit) and I have a question about the mash schedule. I have only done a single step mash before (with a batch sparge) which is super easy, however this recipe is calling for a multi step mash: Protein Rest: 122°F for 20 minutes Sacch’ Rest: 152 F for 60 minutes Mashout: 170°F for 10 minutes With the grain …
I am planning brewing a recipe I found of a porter that I am really excited about. The original recipe says that you should do a rest at temperature below final mash temperature for a bit. After some research I found that with today's highly modified malts, these more complex mash schedules are not necessary. So my first question is, is this true? Can I just forego the rest temperature and go for the final mash temp? Second, if the …
When brewers speak of their mashing techniques using mash temperature controlling technology, they sometimes make claims as to how fast they can get their mash from temperature 'A' to temperature 'B', and brag about the steepness of their 'ramp' (and sometimes forgetting to mention overshooting their temperatures). What I would like to know is what is a reasonably quick ramp (in, say, degrees F per minute), and what is a ramp that is really too slow as to affect the …