Mash Profile for Hefe-Weizen

[Partridge9]

Any recommendations for a mash schedule ?

Was thinking something like

45 at 40C - Acid Rest
60 at 50C - Protein Rest
30 at 62C - Beta Rest
30 at 70C - Alpha Rest
10 at 76C - Mash out

Sounds like the protein rest can be completely left out -

Any opinions ?

[Spud395]

Been thinking of trying the acid rest in my next Hefe.

Have you used it before P9, does it help with the clove like I've read?

I suppose it depends on what malts you're using whether you need the protien rest or not.
Any malts from Ireland or the UK definatly dont need protien rests.

[Will_D]

Blooming Brewmeister owning computer geeks!! Just coz' the kit will do it!!

I just do a straight infusion mash at 65C and then mash-out at 75C or so

Will

[Put tongue back out of cheek]

[Will_D]

James,

As you like to experiment then why not try two mash schedules. I will supply the grain!!! (As it needs brewing up - btw: as I said I still have the best part of 60Kg of MO,Lager, and Wheat uncrushed)

Will talk to you over weekend

Will

[Partridge9]

Yea -its the protein rest that I am curious about - do others do it - does it make a difference

I think however ferulic acid rest is worthwhile -

This time around - I will try it without protein and with the acid rest.

So like this

1 - 43C - 20mins
2 - X    - X
3 - 67  - 60 mins
4 - X   -  X
5 - 76 - 10 mins

Next time I will try that whole 50/60/70 thing that Fixx and others talk about.

1 - 43C - 20mins
2 - 50C - 20mins
3 - 60C - 20mins
4 - 70C - 20mins
5 - 76C - 10 mins

I suppose the last one to try is simply

1 - 66C - 60 mins
2 - 76C - 10 mins

Interesting experiment

[Spud395]

Nail on head

Spoke to a german brewer recently and he was giving out about over modified Irish malt 

A proteolytic(protien) rest essentially finishes the malting process, it allows beta-glucanase to work on the beta-glucan walls that remain in the poorly modified malt which will leave the starch accesable to the amylase enzyme when you rise your temps for your saccharifcation rest