I am trying to figure out an old recipe I used to use. Half-Wit ale. Sorry if someone else is using that name. Someone christened it decades back.
Anyway, Beersmith says I used two steps in the mash: 30 minutes at 144 degrees, and 60 at 154 degrees. That first step doesn't look like a protein rest The temperature is high. I don't know what it was. Can anyone go back in time and read my mind?
For reference:
5 lb Wheat, German
4 lb Pilsner, Belgian
2 lb Pale Malt, US
1.5 lb Crystal Malt 60L
1 lb Munich Malt ~9 SRM
Anyway, Beersmith says I used two steps in the mash: 30 minutes at 144 degrees, and 60 at 154 degrees. That first step doesn't look like a protein rest The temperature is high. I don't know what it was. Can anyone go back in time and read my mind?
For reference:
5 lb Wheat, German
4 lb Pilsner, Belgian
2 lb Pale Malt, US
1.5 lb Crystal Malt 60L
1 lb Munich Malt ~9 SRM