I am diong my first all grain soon ( it will be a weissbier)3lbs ger.pilsner malt/5.13lbs german wheat malt/1 lbs rice hulls and I understand that a protien rest is recomended with wheat but I only have a 5 gal mash tun should i just do a single infusion or do a protin rest and sccrification and skip the mash out , or skip the protien rest ?what would be the best route to go (other than get a 10 gallon mash tun witch I should have done in the first place but I didn’t). I don’t know if I am just over complicating things for my first all grain batch.
I think I will try a protien rest at122* for 20 min and then Saccrification at 150* for 40 min with no mash out and see how it turns out, thats about all that will fit whats the worst that can happen?
Everyone seems to be steering me back to a single infusion. but every thing I read says to do a protien rest with wheat, maybe I am reading to much and need to just put the books down and make some beer I just want to make the best beer I can make even if it is my first all grain.
I will probably just do a single infusion and be done with it
thanks for the help
Why do you think you need a p rest? Don’t do it just because the books say so! You have experienced brewers here telling you that it isn’t necessary. Isn’t that enough to at least make you want to see? :) Keep it simple, then when you have a handle on things give the p rest a try.
Success breeds success. Go w/single infusion for the first batch. Once you’re comfortable and successful at that work to improve. I use single infusions almost exclusively.
Yes I know you are all very experienced brewers. I don’t mean to question or second guess any of you it is just in the past I have done batches that tuned out so-so and then find out later that if I would have read this or that I could have easily made it better
I will take denny’s advice though and keep it simple and have fun with this hobby, I guess I will do a single infusion and take it from there
The data regarding the effects of protein rests on beer is rather conflicting and that’s why there is so much discussion. If it makes you feel better, just go for the protein rest. I don’t think it will hurt the quality of the beer.
What many of us say here is that it may make for a less stressful brew day if you go with a single infusion. And take if from there for future beers. You may actually brew the same beer w/ a protein rest for your second AG batch.
good info on the history of the style, but outdated in some spots.
garbage
great book, but I can’t recall that he really promotes a protein rest in the new edition. edit in fact, here’s a quote from chapter 14 (emphasis mine):
[quote]14.4 The Protein Rest and Modification
Modification is the term that describes the degree of breakdown during malting of the protein-starch matrix (endosperm) that comprises the bulk of the seed. Moderately-modified malts benefit from a protein rest to break down any remnant large proteins into smaller proteins and amino acids as well as to further release the starches from the endosperm. Fully-modified malts have already made use of these enzymes and do not benefit from more time spent in the protein rest regime. In fact, using a protein rest on fully modified malts tends to remove most of the body of a beer, leaving it thin and watery.
[/quote]
Jeez, let the guy do a protein rest rest if he wants to. Don’t do it because the books say so… really? I’ll take your word there are lots of experienced brewers here. For sure, there are lots of opinionated brewers here. And truth be told, most of those brewers mash in coolers and would find it very difficult to do a multi-step mash. To me this smacks of–this is the way I do it, so you ought to too.
Just my .02
Sorry, didn’t mean to come across like that. What I was getting at is that on your first AG brew, there’s gonna be a lot of learning going on without the added complexity of a step mash. In addition to that, based on the experience of many of the homebrewers who have tried it, there will be no detriment to the beer by not doing a protein rest. I certainly didn’t mean to discourage the OP, or anyone else, from ever using a step mash. I do it myself from time to time (although I don’t often use a p rest). And yes, I do it in a cooler, which works just fine, thank you!
And BTW, I’ve used a P rest on my last 3 all pils malt beers, just to once again see if I might be missing something. As far as I can tell, there’s no difference from when I made them without a p rest. YMMV.
