Protein Rest For Weyermann Vienna

[SJW]

Just wondering if a protein rest, at about 50 deg C, is required for the Weyermann Vienna grain. I can't understand why it would as i'm sure Weyermann's would be selling good low nitrogen grain these days, or am I wrong?

 

[Ross]

Just wondering if a protein rest, at about 50 deg C, is required for the Weyermann Vienna grain. I can't understand why it would as i'm sure Weyermann's would be selling good low nitrogen grain these days, or am I wrong?

[post="116165"][/post]​

You're right - not required...

 

[warrenlw63]

I've only ever used it in conjunction with other malts. About 25% always seems to go OK in my regular single infusion mash. I'd hazard a guess and say you'll have no worries.

Oh and it tastes not too bad at all. :beer:

Warren -

 

[Dunkel_Boy]

I would have said no, but the website (from memory) recommends one - then again, it could be something in the water. They tend to use a bit of acidulated malt in their recipes, don't they?

 

[Gough]

G'day SJ,

I can't speak for the Weyermann Vienna as I've only used it in smallish quantities with other malts, but I use the Weyermann Munich I as a base malt quite a lot and I've never had a problem single infusion mashing with it. Converts and clears very well - onto my second bag of it now I can't see why the Vienna would be any different unless Weyermann themselves are telling you different. If not, mash away as normal :beerbang:

Shawn.