Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Pilsner mash question/please help

Reply
 
LinkBack Thread Tools
Old 11-11-2010, 07:16 PM   #1
chefkdub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: NC, NC
Posts: 48
Default Pilsner mash question/please help

Is it necessary to do a protein rest with pilsner malt?

__________________
chefkdub is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2010, 07:56 PM   #2
Hammy71
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Hammy71's Avatar
Recipes 
 
Join Date: Sep 2008
Location: , Maryland, The Tax Me State
Posts: 5,536
Liked 388 Times on 303 Posts
Likes Given: 584

Default

Quick answer is no. You don't have to with today's malts. Some may disagree and say your brew will be better with one......and they may be right. I've done it both ways with good results, so no worries.

__________________
Hammy71 is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2010, 09:29 PM   #4
rjwhite41
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Osceola, Iowa
Posts: 1,419
Liked 23 Times on 18 Posts
Likes Given: 6

Default

It is sometimes recommended when using a german pils and will help with beer clarity. If you do too long of a rest it will result in thin beer however in my experience. I usually do a short rest with Pilsener malts (no longer than 20 minutes).

__________________
rjwhite41 is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2010, 10:08 PM   #5
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,761
Liked 28 Times on 25 Posts

Default

Quote:
Originally Posted by rjwhite41 View Post
It is sometimes recommended when using a german pils and will help with beer clarity. If you do too long of a rest it will result in thin beer however in my experience. I usually do a short rest with Pilsener malts (no longer than 20 minutes).
I was under the impression that any rest with a fully modified malt will make the body of the beer suffer. Clarity issues can be dealt with through other means.
__________________

Guy

Brewery URL: Black Dog Brewery NY

BBQ Team URL: Two Fat Polocks BBQ Team

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2010, 11:54 PM   #6
remilard
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Kansas City
Posts: 3,655
Liked 38 Times on 37 Posts

Default

Most non british malts are not fully modified, meaning the acrospire is the length of the kernel. Most of them are "well" modified.

In terms of whether or not to do a protein rest the typical advice in literature is to do one if the snr is < 40 and not do one either. This is the primary measure of protein modification, which is what you care about when you are choosing whether or not to do a protein rest.

Of course, I just heard Charlie Bamforth say on TBN that proteolysis doesn't really happen in the mash anyway, which caught me off guard a bit.

__________________
remilard is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2010, 11:58 PM   #7
markg388
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: seattle
Posts: 380
Liked 14 Times on 10 Posts

Default

I've done it both ways many many times and for me the difference was no more drastic than the slight differences you'd get from batch to batch anyway. Comes out great either way. +1 on long protein rest = thin body/head as well.

Focus more on your fermentation, any yeast off-flavors will cover up that subtle delicious pilsner malt flavor.

__________________
markg388 is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2010, 10:07 PM   #8
chefkdub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: NC, NC
Posts: 48
Default

Thanks for the advice everybody. Cheers!

__________________
chefkdub is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2010, 01:41 AM   #9
Malticulous
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: St. George Utah
Posts: 4,027
Liked 48 Times on 39 Posts
Likes Given: 47

Default

The only reason I would do one is if I was doing a triple decotion. I just did a German Pils with a double decoction without a protein rest.

__________________
Malticulous is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Want to brew a good pilsner - decoction mash? pcrawford All Grain & Partial Mash Brewing 56 03-09-2011 05:04 PM
Czech Pilsner - mash options? Gilbey All Grain & Partial Mash Brewing 3 05-12-2010 03:32 PM
Maibock mash temp question (Partial mash) motobrewer All Grain & Partial Mash Brewing 5 12-30-2009 05:13 PM
Pilsner Lagering question rwinzing All Grain & Partial Mash Brewing 6 08-20-2009 02:09 AM
Bohemian Pilsner question.. Hanna grown malt? scottlindner All Grain & Partial Mash Brewing 1 11-21-2008 08:37 PM