Hey All,
I'm planning a dunkelweizen for either this weekend or next week using one of the Dan Gordon recipes he eluded to on the last visit Dan paid to the studio. When it comes to mashing, I have been pretty much exclusive to single infusion mashes, however with the dunkelweizen, I want to incorporate a decoction and do a multi-step rest.
Right now, here is what I'm planning. If you have any suggestions or comments, please let me know.
Dough-In at 132F for a Protein Rest (15-20min)
Second Infusion to 152F for a Sac Rest (45-60min)
Decoction (20-30min) to 168F for a Mash-Out
My mash tun should be able to handle the volume from the second infusion and the decoction should help break down the grains to get that more complex malt flavor in the dunkelweizen. However, this is the first time I've attempted a multi-rest mash schedule on my system, so any feedback would be greatly appreciated.
Thanks!
-Okt
