Originally Posted by Yooper
You normally steep or mash at 150-160. So do it the same way with AG as steeping. Your steeping temperatures at 130F are just simply too low. It's not harmful, but you wouldn't get conversion at such a low temperature.
Add the grains to the mash, and hold at 150-155.
As usual, Yooper says it best!
When I started into Partial mashes, I always did a protein rest for 20 minutes in the mistaken impression that it would improve the characteristics of the beer's head. I was corrected in that belief by Denny, and probably Yooper, maybe Nighthawk. I was actually causing shorter lasting, smaller heads with the 135 rest. Now, I'm mostly a 1-step infusion mash guy- anywhere from 149-155 depending on style. Occasionally will do a 2-step at 147 & 157, and once in a great while a 2-step decoction, just for fun.