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First, keep in mind that Mr. wizard is a commercial brewer and his answers come from that point of view. It may not be applicable to homebrewers. Using wheat may be about the only case where using a protein rest may be of benefit. But it'a not a given. There are still proteolytic enzymes left in the malt. Due to the high protein content of wheat, it can ...


3

I do BIAB, and I don't think protein rest has much with extraction efficiency. Mashout temperature has, however: if wort has lower viscosity due to higher temperature, it will better flow from the grist. Another thing I do is "micro-sparge" with 1-2 liters of water over the grain bag (in my case it's a basket, actually) on top of the kettle. When it comes ...


3

The article you linked to states anything less than 78% extract dry basis fine grind (DBFG) is substandard or under modified. There is also this paragraph: Grind difference (% FG/CG). The fine grind/coarse grind (FG/CG) difference indicates the modification of the malt, and maltsters often use it instead of the DBCG value; either can be readily calculated ...


3

Modification is the process of barley becoming malt. It happens naturally by adding water which activates enzymes which break down a starchy endosperm inside the barley husk into carbohydrates. This is called germination. Depending on the barley variety and growing conditions, there will also be varying levels of proteins in the endosperm. Carbohydrate ...


2

I tried wheat and rye only twice. First time I put all my grain thorough beta-glucan and protein rests. There was little to no foam. Second time, I did it only on unmalted grain, malted rye and malted wheat, adding barley later. And it worked like a charm. And maybe it's only placebo effect, but I think it tasted better. Grain is relatively cheap. If you ...


1

I would do the whole grist as part of the rest. Just make sure your bag is not touching the bottom when you heat up the mash. There shouldn't be a problem


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