JDW81
I make wort, the yeast make it beer.
- Joined
- 19/1/11
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Evening all,
Got a a few questions about a planned German wheat beer.
I'm going to attempt my first stepped mash. As I've only got the capacity for infusion mashing it is going to be a three stage job. 50c protein rest (20 mins), 64c saccharification (60 mins) and 75c mash-out (10 mins). Is this appropriate for the style?
Also, I'll be no chilling and have about 16% pilsner malt in the grist. Will it need a 90 minute boil to drive of any DMS precursors, or is this amount small enough to not have to worry?
I've done a stack of reading and searching and am none-the-wiser to both matters above :unsure:
Cheers,
JD
Got a a few questions about a planned German wheat beer.
I'm going to attempt my first stepped mash. As I've only got the capacity for infusion mashing it is going to be a three stage job. 50c protein rest (20 mins), 64c saccharification (60 mins) and 75c mash-out (10 mins). Is this appropriate for the style?
Also, I'll be no chilling and have about 16% pilsner malt in the grist. Will it need a 90 minute boil to drive of any DMS precursors, or is this amount small enough to not have to worry?
I've done a stack of reading and searching and am none-the-wiser to both matters above :unsure:
Cheers,
JD