Author Topic: Fist Multi Rest Mash  (Read 3126 times)

Offline bw447

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Fist Multi Rest Mash
« on: November 15, 2012, 07:59:25 PM »
Next week I'm going to try my first multi rest mash.  I use a 10 gallon rubbermaid cooler to mash in.  I'm going to be making a Hefeweizen (6 lbs Wheat, 5lbs Pils, 1lbs Oats) and have a question on the different steps.  I can only do a 2 step mash.  Initial infusion and then a little later add hot water to bump it up to the sach rest. 

My question is I've been told by different people that I should do the protein rest (120-131F) at the initial infusion and then raise to sach.  Others have said to do a sach rest and then mash out.

 Which would be the best bet?

Thanks for the help in advance!
« Last Edit: November 15, 2012, 09:19:10 PM by bw447 »

Offline Humble Brewer

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Re: Fist Multi Rest Mash
« Reply #1 on: November 16, 2012, 11:08:55 AM »
My question doesn't answer any of yours, :), but why oats in a hefeweizen?  I don't believe I have seen that before.

If it helps I don't believe most modified malts need a protein rest any more.
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Offline tom_hampton

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Re: Fist Multi Rest Mash
« Reply #2 on: November 16, 2012, 11:34:50 AM »
I would not put oats in a Hefe.  With >=50% Wheat your head retention will be phenomenal....think whipped cream.  The body contributed by the beta glucans from the oats wouldn't be appropriate either.  They contribute very little if any flavor. 

I would not bother with a step mash on a Hefe, UNLESS I were going to do a decoction. 
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