Getting ready to do my first AG with mash tun (I have done a BIAB AG). I’m currently taken with the taste of Hefeweizen, but the NB kit gives some slightly complex instructions:
TRADITIONAL MULTI STEP
Protein Rest: 122° F for 20 minutes
Beta Sacch’ Rest: 149° F for 30 minutes
Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170° F for 10 minutes
(with an alternative 1 temp mash)
I assume the best results come from the multi-step.
So… would it be better to develop some AG chops on something simpler?