Brewing Master » Brewing Beer » Weissheimer Pils malt: does it need a protein rest?
Weissheimer Pils malt: does it need a protein rest?
Question:
Hi all, I made my first batch of beer since the weather turned nice, and had a quick question. I made a Bohemian Pilsner using Weissheimer Pilsen malt. For simplicity, I chose to do a single 153F rest for about an hour. After the hour, the iodophor test showed no blackness at all, looked like all had converted. All the rest of the brewing steps went fine, the only thing out of the ordinary that I noticed was that there really wasn’t that hot break moment (or what I’ve been calling a hot break) where just before you get a full rolling boil going, there’s a hugh layer of rising foam that develops. That never happened with this batch. It just started to boil, no muss no fuss. Ingredients: 7 lbs. Weissheimer Pils 1.5 lbs. Weyermann Pils (didn’t have enough Weissheimer to meet my target O.G.) 0.5 lbs. Breiss CaraPils o.g. = 1.048 I didn’t think too much about it until I was just reading the Paddock Wood website, saying that Weissheimer needs the 40C, 50C, 60C and 70C rests. Has anyone else found that to be true? What’s the worst case scenario of not doing the multi-rests with this malt? Thanks!
Response:
Weissheimer is less modified that some other pilsner malts like Weyermann and should get a protein rest.