How to mash this Wit

[och29]

First time brewing a wheat beer. I'm happy with the recipe (+/- some fresh citrus peel) but was wondering if I'd need to do a protein rest or anything more clever than a simple one temperature mash. I've got an eHERMS setup so I'm happy to do temperature changes if it will help the wort!

Code: Select all

5.70 kg               Pilsner (2 Row) Bel (2.0 SRM)            Grain         1        60.0 %        
2.40 kg               Wheat, Flaked (1.6 SRM)                  Grain         2        25.2 %        
1.41 kg               White Wheat Malt (2.4 SRM)               Grain         3        14.8 %        
40.26 g               Hallertauer Mittelfrueh [4.00 %] - Boil  Hop           4        10.3 IBUs     
14.09 g               Motueka [7.00 %] - Boil 60.0 min         Hop           5        6.3 IBUs      
30.20 g               Coriander Seed (Boil 5.0 mins)           Spice         6        -             
30.20 g               Orange Peel, Bitter (Boil 5.0 mins)      Spice         7        -             
14.09 g               Motueka [7.00 %] - Boil 1.0 min          Hop           8        0.3 IBUs      
2.0 pkg               Belgian Witbier (Wyeast Labs #3944) [124 Yeast         9        -         
 

[zgoda]

Not with Belgian wheat, it's supposed to be hazy.

[Fido97]

Personally I would mash initially at about 50 (at least the speciality malts) and then raise temp to 66 but don't think its essential. Looks good though.

[och29]

I ended up having the strike water a bit cooler than I would for my 66.7C mash aim and then used my HERMS to raise the temp up to mash. Thought this might help some of the protease enzymes. Its in kegs now so not long before Ill get to see what it's like.