tag:blogger.com,1999:blog-7406628831189172999.post4141740741565048599..comments2024-03-20T02:08:41.319-07:00Comments on Ryan Brews: DunkelweizenRyanhttp://www.blogger.com/profile/10954352851798916893noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7406628831189172999.post-33170381307047031092013-04-24T14:23:13.151-07:002013-04-24T14:23:13.151-07:00I've seen that view expressed a lot - but in ...I've seen that view expressed a lot - but in the Altbier book I have Horst Dornbusch says that for the Alt style, if you don't do a protein rest you aren't brewing an authentic alt - and goes on to say it improves the head retention and body by breaking down proteins into a soluble form. This was completely the reverse of what I'd read in books written by British and American home brew writers (maybe this is a cultural thing), but I've followed the advice on the last two or three brews. The latest effort was pure Munich malt and it has more body and head retention than anything I've ever brewed - I'm pretty thrilled with it. I think I'm coming out with Herr Dornbusch on this one. <br /><br />BTW love the blog. Giving me lots of inspiration here.M. David Piekelnieanhttps://www.blogger.com/profile/14467983584678827178noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-86198676781063462442013-04-19T09:21:09.095-07:002013-04-19T09:21:09.095-07:00GHF - I rarely do a protein rest, with the degree ...GHF - I rarely do a protein rest, with the degree of modification in the malts available its generally not needed. The reason continental brewers used to do these rests is because they didnt have the best barley for brewing and had to do a more rigorous mash schedule as a result<br /><br />IMO if your not buying the weyermann under-modified pils malt(link at bottom), a protein rest isn't really needed, and may negatively impact foam retention etc of you beer<br /><br />http://www.northernbrewer.com/shop/weyermann-floor-malted-bohemian-pilsner-malt.htmlRyanhttps://www.blogger.com/profile/10954352851798916893noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-9223077218338133172013-04-18T15:21:12.931-07:002013-04-18T15:21:12.931-07:00Hi - Just wondering about your mash schedule - I s...Hi - Just wondering about your mash schedule - I see you didn't do a protein rest. I brew a lot of altbiers, and I always do a protein rest as I understood its a typical part of a German mash. Maybe not for weizen though? I'd be interested to know as I'd like to try doing one.M. David Piekelnieanhttps://www.blogger.com/profile/14467983584678827178noreply@blogger.comtag:blogger.com,1999:blog-7406628831189172999.post-84218702039613553382013-04-04T00:37:25.817-07:002013-04-04T00:37:25.817-07:00I like your recipe, instead of increasing the dark...I like your recipe, instead of increasing the darker caramalts, you add a darker base malt. Do you have any experience with this yeast? It sounds like a classic!Gerben Harteveldhttps://www.blogger.com/profile/05157837697113342082noreply@blogger.com