wheat malt
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beer gut
wheat malt
Hi guys iam kind of new to all grain brewing . So iam brewing a pale and iam looking to add wheat malt to my grain bill so it can help with head formation ect, but when reading about the malt it said that wheat malt is very sticky and can caus problem with lautring and to avoid this you need to do a protein rest. My question is do you realy have to do a protein rest with this malt? Also what is a protein rest?
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boingy
Re: wheat malt
I know which book you have been reading... Palmer!
For head retention you will only be using small amounts (250-500g) so you don't need to worry about the "stickiness".
If you were planning on using wheat as the main ingredient it might be a different story.
An alternative way to promote head retention is to use a small quantity of Torrified Wheat. There are lots of example recipes around but you could do alot worse than trying one of Hornden Hillbilly's recipes on his website.
I'll leave the protein rest explanation to someone who might have actually done one!
For head retention you will only be using small amounts (250-500g) so you don't need to worry about the "stickiness".
If you were planning on using wheat as the main ingredient it might be a different story.
An alternative way to promote head retention is to use a small quantity of Torrified Wheat. There are lots of example recipes around but you could do alot worse than trying one of Hornden Hillbilly's recipes on his website.
I'll leave the protein rest explanation to someone who might have actually done one!