Ha ha ha…
Nice try but no cigar.
Just a update
The beer turned out just GREAT,very-very good ( and with out a p-rest). The only problem I had was getting the mash to the right temp (came out way low and had adjust with more hot water). since then I now have a 10 gal. tun and hit the temp dead on. but it is keged and carbed now.and am very-very pleased with it. all and all good first all grain expierience. I have the 2nd batch in the fermanter now
Thanks for all the help and replies
I’m in total agreement regarding not performing a protein rest for almost every beer since modern malts are already highly modified.
In the case of a Weissbier, there is a need for a low temperature rest to promote the formation of Ferulic Acid that will be used to create the 4 vinylguacol that is responsible for the clove character in these beers. If I’m not mistaken, a rest in the 120 to 125 F range is good for Ferulic Acid formation. If you don’t really want cloveiness in your weissbier, then you don’t need to do this step.
Since I don’t want to overly degrade the barley component of my Weissbier grists, I typically mash only the wheat malt at the low temp and then add the barley as a separate doughin at a higher temp.
Martin
I don’t think that there is a need for that rest. You can also make sufficiently phenolic Weissbiers w/o this rest. The yeast choice plays a big role as well.
Since the release of ferulic acid is favored at higher pH (5.7+) and protoelytic enzymes like to work more on the sour side (~4.9-5.2) you can also limit the protein degradation by lowering the mash pH to 5.4 - 5.5 after you reached the sacharificantion rest.
Kai