Stand
Well-Known Member
My first attempt was with a 122 degree protein rest for 20 minutes. After that I turned on my RIMS tube and set it to raise to 152. (45% raw wheat)
I thought something caught on fire the smell was so bad. Pulled out my heating element, and it was coated in burnt starch. Mash was ruined. Took 30 minutes of scrubbing to clean the element.
Second time was better, but I had to use boiling water to raise temp, and I didn't have as much wheat (because I ran out).
Still had issues with efficiency and lautering required me to stir the grain bed.
The beer turned out fine (although numbers were way off).
About to do another Witbier, so I have questions. With raw wheat is there a better process to help with efficiency and avoiding a stuck sparge? Should I mash everything together, or raw wheat separate? Some people say boil the raw wheat mash?
Anybody have ideas?
I thought something caught on fire the smell was so bad. Pulled out my heating element, and it was coated in burnt starch. Mash was ruined. Took 30 minutes of scrubbing to clean the element.
Second time was better, but I had to use boiling water to raise temp, and I didn't have as much wheat (because I ran out).
Still had issues with efficiency and lautering required me to stir the grain bed.
The beer turned out fine (although numbers were way off).
About to do another Witbier, so I have questions. With raw wheat is there a better process to help with efficiency and avoiding a stuck sparge? Should I mash everything together, or raw wheat separate? Some people say boil the raw wheat mash?
Anybody have ideas?