just finished brewing my second wheat ale (very very good even flat) and I'm working on the recipe by adding 6 row to mash, because 6 row has more enzimes that work on the starch conversion of wheat, and I'm thinking of doing a 2 step mash because the wheat's optimum temp is different from barly, I was wonding if anyone has any ideas on that. such as what would be the optimum temp for doing a rest to get the most action out of my wheat.

Because of the high protein content I usually shoot for an initial protein rest (i.e. temperature around 120-130 F) before moving up to normal mashing temperatures whenever I brew weizens.

Wheat beers are notorious for stuck mashes and a proteins rest seems to help.

Rice husks are also recommended though I've never tried them myself. Rice husks are composed of silica and thus do not contain tannins so they help produce a filter bed but without the potential of introducing astringency through tannin extraction.

- Scott