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Multiple Rests

Post #1 made 13 years ago
by smyrnaquince
I found this recipe for a Weissbier on the Weyermann site. It has multiple temperature rests, which I should be able to do by heating and stirring the pot at each stage. (A bonus for BIAB, I'd say!)

My question: Do you really think all these rests are necessary with modern grains? I would think that the last two (30 minutes at 62°C/144°F and 30 minutes at 72°C/162 °F) plus the mashout would be sufficient.

The recipe also mentions adding extra LME and a different yeast to carb the beer:
At an apparent gravity of 1.011 (2.85°P): Second pitching with Fermentis® Saflager W-34/70 dry yeast; addition of Weyermann® Munich Amber Liquid Malt Extract as Speise (priming) calculated to raise the gravity to 1.016 (4.05°P); and kegged immediately.
How different would it turn out if I just added priming sugar as usual and let it go at that, no LME and no extra yeast?
Last edited by smyrnaquince on 24 Mar 2012, 00:35, edited 3 times in total.

Post #2 made 13 years ago
by joshua
Good Day Smyrnaquince, If you use a LOT of Wheat, say more than 15%, A protein rest(113F) really helps.
A good rest around 140F really helps to break down the Large starch particles that wheat has.
And a protien rest Will Happen if you take 10 to 20 minuites to go from 113F and 140F.

You will still get a long lasting head/foam even with all the rests.

You CAN skip the rests and tell us "It was a Beach" to mashout, and drain the bag!!!

The reason for the secondary yeast is people try to wait WEEKS for the beer to clear, and there will be very litte yeast left after 10 weeks!

If you don't mind Heffe being clouded(as some say it should) bottle/keg as you normally do, and suger/CO2 as you want. The wheat won't mild!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 13 years ago
by smyrnaquince
Joshua--Thanks!

Although a weizen might be clear, a hefeweizen should have the yeast in it. That is why it is a "hefe" ("yeast") weizen! At least that's the way I learned it.

Yes, I was worried that the rests would break down the proteins too much and that the head would be decreased and/or not last as long. I think I'll try it with the full mash schedule. If nothing else, it should be interesting to try.

Post #4 made 13 years ago
by Beachbum
A good resource for mashing is the Braukaiser site: http://braukaiser.com/wiki/index.php?ti ... on_Mashing
The reason for a protein rest is that you actually want proteins in the finished beer, but you want the right proteins and the protein rest chops down complex proteins into simpler ones and protein remnants that will give the rich head found in German beers.

However that's why it's short, if you go too long then you denature nearly all the proteins and get poor head, so it's touchy. As you can see from that site, most modern German breweries omit the protein rest nowadays and go straight for the Sacch rest at 62° - I guess it's up to you and see how you get on.

For stepped mashes, which are almost trivial with BIAB :smoke: I rest my bag on one of these at the bottom of my electric urn, and apply direct heat whilst pumping up and down with a metal paint stirrer that looks like a giant potato masher, whilst constantly checking temperature.
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Last edited by Beachbum on 25 Mar 2012, 08:29, edited 3 times in total.

Post #6 made 13 years ago
by Beachbum
It's generally called a curved roasting rack, so you can put a rolled roast or a fillet or whatever on it and it will "cup" it in the oven. Available in kitchen shops for about $10 - I tie a bit of cord to mine so I can fish it out :peace:
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Last edited by Beachbum on 25 Mar 2012, 19:40, edited 3 times in total.

Post #8 made 13 years ago
by stux
I find the protein rest (or is it a glucan rest? Whatever) helps when doing high percentages of wheat. Otherwise you gum up the bag

I'd do the recipe with the rests but forget about the speis stuff. That's a german brewing technique to maintain rheinheitsgebot purity. Just prime and carbonate as per normal (well wheats should be carved to about 2.8-3.4 volumes)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #9 made 13 years ago
by deebo
I did a 41% wheat Witbier recently. Didn't bother with any rests and did notice the bag drained a bit slower.. nothing squeezing the bejeezus out of it didnt fix though. Turned out really awesome.
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Last edited by deebo on 26 Mar 2012, 14:46, edited 3 times in total.
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