Protein Rest Needed For Malted Wheat?

Discussion in 'Homebrewing' started by GreenKrusty101, Apr 17, 2013.

Thread Status:
Not open for further replies.
  1. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Brewing a wheat beer with ~55% malted wheat...I've always done a protein rest for unmalted (flaked wheat), but would a protein rest for that amount of malted wheat be overkill?
     
    #1 GreenKrusty101, Apr 17, 2013
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I never do a protein rest for malted wheat, just like I wouldn't for well modified barley malt.
     
    #2 VikeMan, Apr 17, 2013
  3. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Is it a weizen? If so, a beta-glucanase rest at 108-110 F supposedly helps produce 4VG via ferrulic acid released in the mash, and helps a bit in preventing a stuck mash. If not a weizen, I'd avoid a glucanase rest to potentially prevent release of ferrulic acid, especially if using a belgian yeast.

    Re: Protein rest, not necessary.
     
    #3 barfdiggs, Apr 17, 2013
  4. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    #4 Tebuken, Apr 18, 2013
Thread Status:
Not open for further replies.