Step Mashing a Hefe...Why?

[spiderwrangler]

Protein rest and ferulic acid rests?

Isn't that the same rest? -

Protein rests are to break down proteins through action of peptidase and protease enzymes, ferulic acid rest is to increase production of that precursor in hefes, yes? Not sure on the overlap temp wise..., but there are at least different goals behind the intentions.

[brewinhard]

Ferulic acid rests seem to be best around 113F and protein rests have a wider range of 120-130F or so.

[biertourist]

Protein rest and ferulic acid rests?

Isn't that the same rest? -

Protein rests are to break down proteins through action of peptidase and protease enzymes, ferulic acid rest is to increase production of that precursor in hefes, yes? Not sure on the overlap temp wise..., but there are at least different goals behind the intentions.

My point was that they're at the same temp so technically it's only one rest. (I forget sometimes that it's harder to be a smartass on the interwebs because so much of it gets lost...)

Adam

[biertourist]

Ferulic acid rests seem to be best around 113F and protein rests have a wider range of 120-130F or so.

Crap! it appears your right.

I've got 104F - 145F for Ferrulic Acid & 122-133F for Protein Rest; there's a definite overlap so it's possible to do a single rest for it but it's also possible to do a separate ferrulic acid and protein rest.

I've been referring to this chart where Kai mapped Narsiss's temp and PH ranges for each mash enzyme to a chart for a while but it's a bit misleading on the protein rest because it appears to not be geared towards amino peptidase adn dipeptidase activity...
http://braukaiser.com/wiki/index.php?ti ... e_amylases

I'm now officially confused by the seeming contradiction...


Adam

[Steelers&Beer]

I'm with Bugeater, I don't care for the banana, bubble gum. I use WLP 380 and it is almost all clove which i prefer. I don't do a protein rest because hefe's are suppose to be cloudy and i want all of it in there for mouth feel and head retention and the pilsner malt is highly modified so most of the protein has been taken care of. If you're using under-modified continental pilsner malt, by all means do a step mash.

Good luck trying to perfect your hefe. it's tough to get the simple ones right because there's nothing to hide behind. My personal hefe recipe is 5 lbs Pilsner, 0.5 pound Munich and 6 lbs of wheat. Tett @ 60 min to 20 ibu's and wlp 380 62-64 degrees. ferment 2 weeks, place the whole thing in the chest freezer for another week, keg and enjoy! Drew