I've had problems with low efficiency when I have a large percentage of wheat in my BIAB batches. I am planning a Hefeweizen recipe that will be 60% white wheat malt and I want to get it right this time.
Does anyone have experience with doing a protein rest in BIAB?
Does anyone think this might improve my efficiency issue?
My biggest concern is rising up to the full mash temp after the protein rest without over shooting. It's difficult for me to adjust the temp in a 10 gallon batch once the grain is in the kettle.