So, Im going to brew 5 gals of weizen tomorrow.I didn´t like the last 2 batches of weizen I brewed, so I was thinking if I shoud try to make a protein rest to try to improve my brewing, Im going to use 60% wheat malt and 40% Pilsen malt.What do you think? Edit: 30 min at 55 c
I think they had a huge content of proteins dissolved, maybe these proteins have reacted in combination with oxygen(even Im very careful avoiding picking it up,it is almost impossible to avoid it completely), they tasted a bit citric-stale.
I ´ve forgotten to mention the combination of proteins with polyphenols coming from barley husks and hops.I don´t know if the flavor I have tasted in these beers was exactly ´staled´, at least it was a bit weird.These beers were good just for a few days,so i think chill haze was an issue here because it reduces beer shelf life, maybe I am barking at the wrong tree. Here you can read an app : http://www.byo.com/stories/article/...308-brewing-science-understanding-polyphenols
In my experience, the make-or-break factor with hefeweizen is the fermentation. The bulk of the character in a hefe comes from the yeast, not the malt. I've drunk plenty of top-notch hefeweizens (and brewed one or two too) done with a simple single-infusion rest. To me, it's primarily about achieving the esterhenol balance that suits your palate. Secondary is the malt:hop balance of the wort. They are bloody hard beers to brew exceptionally well. A protein rest will change the fermentation conditioning for the yeast by altering the profile of available nutrients in the form of amino acids, so yes there is some potential for a protein rest to change the flavour profile of your beer. Premature ageing from excess protein takes a hell of a lot longer than a few days. So yes, I do think you are barking up the wrong tree.
Yesterday I ´ve kegged a SMASH beer that I´ve been aging for a month in the fridge at 40 F.This batch was the first one that I performed a protein rest(15 mins at 130 F).I am a bit bewildered because I took a sample today and it is very hazy instead clear as I was expecting.Flavor,foam and head retention are very good, but it has more haze than the previous batches that I brewed without any protein rest.Even though I mashed it at 155 F for 70 mins and used the same yeast strain beer has less body , but it is not watery. Any ideas?
