[guerrinha]

Hey denny.

I got it about beersmith. What I did not get is the total volume of water. Two runs of 14.8l is too much!

About the protein rest, I decided to use it because I read some places that wheat makes good use of a protein rest.

Thanks!

Sent from my C6603 using Tapatalk

[denny]

Hey denny.

I got it about beersmith. What I did not get is the total volume of water. Two runs of 14.8l is too much!

About the protein rest, I decided to use it because I read some places that wheat makes good use of a protein rest.

Thanks!

Sent from my C6603 using Tapatalk

Wheat may need a protein rest, but judging by some research Drew Beechum has been doing for our book, it kinda depends.

As to water, try this....mash with whatever ration you like.  I use about 1.65 qt./lb., but if you;re going to do steps by infusion then you may want to start with less.  After you've done your steps, run off your mash.  Measure how much wort you get from it.  Subtract that from the amount you want to boil.  The answer you get is how much sparge water to use.  After you do it that way a couple times, you'll know how your system works and you can use that information in calculations in the future.

[guerrinha]

Hey denny.

I got it about beersmith. What I did not get is the total volume of water. Two runs of 14.8l is too much!

About the protein rest, I decided to use it because I read some places that wheat makes good use of a protein rest.

Thanks!

Sent from my C6603 using Tapatalk

Wheat may need a protein rest, but judging by some research Drew Beechum has been doing for our book, it kinda depends.

As to water, try this....mash with whatever ration you like.  I use about 1.65 qt./lb., but if you;re going to do steps by infusion then you may want to start with less.  After you've done your steps, run off your mash.  Measure how much wort you get from it.  Subtract that from the amount you want to boil.  The answer you get is how much sparge water to use.  After you do it that way a couple times, you'll know how your system works and you can use that information in calculations in the future.

Nice!

I will try this!!

Thanks!

[guerrinha]

I decided to keep this batch, but boiled 0.55 kgs of sugar in 700ml of water, cooled it and added to the fermenter.

The gravity was already at 1.010 (i pitched 48 hours ago). After adding sugar with water it went to 1.020.

Remember that the OG was 1.024.

My thought was that since it is all done, let's learn what happens from this.

Take care!