I am new to all grain brewing and mashing, however I am about to brew a Belgian Witbier (Northern Brewer all grain kit) and I have a question about the mash schedule.
I have only done a single step mash before (with a batch sparge) which is super easy, however this recipe is calling for a multi step mash:
- Protein Rest: 122°F for 20 minutes
- Sacch’ Rest: 152 F for 60 minutes
- Mashout: 170°F for 10 minutes
With the grain bill as follows:
- 3.5 lbs. Weyermann Pale Wheat
- 3.5 lbs. Belgian Pilsner
- 1 lbs. Flaked Oats
All of the grains came in 1 pre-mixed bag not separately.
What is a protein rest? What water ratio do I use for this? How do I get the mash up to 152 after this (mash in a cooler so I can't apply a heat source), just by add boiling water to it? If so what should I be looking to keep left over for the sparge/mashout?
I usually use a 1.25 gts./lbs. ratio for mash water and try to hit 6.5 gallons in the brew pot pre-boil.
I am assuming the 'Sacch Rest' is same as my regular mash step, and the mashout being the sparge? Is this not correct?