Protein rest in German Hefeweizen?

[Fremont Brewer]

Hi all,
Sorry if this question has been answered before....
I am brewing up my first Hefeweizen from Brewing Classic Styles. I am using 50% German pilsner malt and 50% German wheat malt. I have heard that you need to do a protein rest for pilsner malt and wheat malt. I have also heard that modern-day malting eliminates the need for this.

Should I do a protein rest for a Hefeweizen, or will a single-infusion mash @ 152F work just fine?

Please let me know your opinions.

Thanks in advance,



John

[Adam]

It won't hurt the beer. I've had good wheat beers with just a single infusion mash.

[Quin]

I would say that if you're using German malts, a protein rest would be more important.

American malts - not as critical.

[BDawg]

It will work either way, but you'll get a better end product with a protein rest.

A simple single decoction will work wonders on a beer like this.
Dough in at 131F.
Pull 1/3 of the thick part of the grist into a separate pot.
heat it up to 151F for a short (10-15 min) saccharification rest.
Bring it up to a boil, stirring constantly so you don't scorch. Boil it for about 15 mins.
Return it to the main mash, adjust with additional infusion water (hot or cold) if necessary to hit 151F.
Continue your mash as usual.

HTH-

[jimmiec]

Don't forget the ferulic acid rest (111-113F) and then an upper protein rest (131F), etc.

[Fremont Brewer]

Thanks guys for your help. Bdawg, I am brewing it up right now and trying out the single-decoction, my first ever decoction. I might as well go ahead and do them both!

Cheers,

[brewinhard]

Depending on the amount of wheat used, wont a protein rest IMPROVE the clarity of the beer which is unneccessary for this style?

I have brewed hefe's with and without protein rests and really did not notice a difference. I have noticed a difference though with a short ferulic acid rest as mentioned above when using the proper yeast strains.