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!
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!