Beer Forum

Question is: Do I need a protein rest?

I'm using almost 100% Weyermann oak-smoked wheat, with a little midnight or chocolate wheat for color, and lots of rice hulls (1 or 2lbs for a 10gal batch?).

You can find the malt specs here:
http://www.weyermann.de/downloads/spezi ... 4_neu2.zip

Seems to be well modified, but I'm troubled by the viscosity number (2.2).

Regarding the viscosity, Noonan says, "A malt that shows a high laboratory wort viscosity (over 1.75 cP) will not run off well during sparging. The higher the viscosity, the greater the need for a decoction program -- or less effectively, a step mash -- to break down �-glucans."

Is rice hulls enough or should I protein rest?
Will the protein rest help or hurt my beer's head, clarity, stability?

Thanks!
Dylan

Yeah, you'll need to do a rest at 43C/110F to help break down beta glucans. It'll be difficult to sparge regardless, though.

You can up the water:grist ratio too if you have the room in your mash tun.

Also, this from HTB:

Fortunately, the optimum temperature range for the beta glucanase enzyme is below that for the proteolytics. This allows the brewer to rest the mash at 98 -113°F for 20 minutes to break down the gums without affecting the proteins responsible for head retention and body.

Protein rest is detrimental -- skip it. Just use 2-3 lb rice hulls and everything will turn out fine.

Last summer I brewed one of these using 100% oak-smoked wheat, skipped the protein rest, and had no issues sparging. Beer turned out great. Just use plenty of rice hulls and sparge slowly.