protein rest

Discussion in 'General Brewing Discussions' started by grainy one, Dec 10, 2013.

  1. grainy one

    grainy one New Member

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    I added 2# of white wheat to a brew and just realized I did not do a protein rest witch is recommended for this grain what will this mistake do. here's the whole bill.
    6# 2 row
    2# white wheat
    .75# biscuit
    .75# car foam
    .5# Carmel 120
    mash 152 70 min
    mash out 168 10 min
    thank for any input.
     
  2. Ozarks Mountain Brew

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    should be fine but worst case scenario is the wheat might have half the sugar than normal but I wouldn't worry too much, could just mash longer if your needing some real numbers to be exact
     
  3. Head First

    Head First Well-Known Member

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    With wheat go 90 min. I have played back and forth with wheat and found it needs more time. Expect globs of protein break as wort cools. It will hold together and stay in dregs of boil kettle if Irish Moss is added.
    What I do is start mash temp around 135 deg. then ramp up to a low mash temp like 151 with a RIMS. From the time I mash in (at 135) to drain kettle can be as much as 2.5 hrs. Iodine test is a must for me with wheat to see that it finishes. HOWEVER!!! DWHAHB You will still have a good beer if wheat isn't all done. Just a slight loss of efficiency :oops:
     

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