I brewed a dunkelweizenbock this week.
I doughed in with 4 kg of wheat first, to do a protein rest at 55ºC for 20 minutes.
I then added 3 kg of pilsner and specialty malts, and aimed for 64ºC saccrification rest.
I couldn't find an appropriate mash profile to calculate the required infusions and temperatures, so had to basically try to figure it out on my own.
Is there a mash profile in BeerSmith which allows for multiple grain additions and multiple rests?
I doughed in with 4 kg of wheat first, to do a protein rest at 55ºC for 20 minutes.
I then added 3 kg of pilsner and specialty malts, and aimed for 64ºC saccrification rest.
I couldn't find an appropriate mash profile to calculate the required infusions and temperatures, so had to basically try to figure it out on my own.
Is there a mash profile in BeerSmith which allows for multiple grain additions and multiple rests?