Norsman
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Hello, tomorrow is Brew day and I'm doing a hefe for the first time. I am also planning on doing a single decoction for the first time. I plan on doughing in at 55*C then decocting to raise to 68*C for the 1 hour rest.
When I dough-in should I immediately take out a portion of the grist to do the decoction, or should I let the entire grist sit at protein rest temps for a while before removing some?
BTW I don't want to have my mash sitting at protein rest for too long - 20 min max. Don't want to ruin the head. Any help old experienced and wise brewers?
When I dough-in should I immediately take out a portion of the grist to do the decoction, or should I let the entire grist sit at protein rest temps for a while before removing some?
BTW I don't want to have my mash sitting at protein rest for too long - 20 min max. Don't want to ruin the head. Any help old experienced and wise brewers?