njs170

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I am still in research mode and I am in the middle of how to brew by John Palmer.

So if I understand correctly Protein Rests are not needed anymore because 90% of the Malt barley is modified?

Also how would I do a protein rest in a 10 gallon cooler. Right now I have 9 gal BK and a 10 gal Mash tun cooler. Please forgive me if this question is answered. I did a quick search and didn't see my answer. Thank you for all your time!

alane1

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im not an expert on the matter but i believe that with a cooler you may have to do a decoction.Each time you remove and boil a potion of the mash, temp gets ramped up.hope this helps.

Rev2010

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I do them even with well modified malts with no ill effect. Many will say doing so with well modified malts will result in less head retention but I have never once seen that. As a matter of fact each beer I've done a protein rest with vs. the same brew done single infusion seems to have better head retention. I do it for the two reasons I've personally found and the first is what I just mentioned. The second is I've found my beers clarify better than if I don't do a protein rest. The clarity thing with a protein rest is listed in a lot of literature, though again they say it's not necessary with well modified malts and won't show any benefit. As I said though I've seen differently so I do it and it's not a hassle at all.

To do it in your cooler, which is what I do, simply do your mash stepping via hot water infusions. I typically mash in thick for the first protein rest step then add whatever necessary amount of water later to step it up to my mash temp while gauging for the general grist to water ratio of 1.25 quart per pound of grain (my usual) to 1.5 quart per pound - depends on the grain bill and all that.


Rev.

dbsmith

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The only rest that is truly needed is the saccharification rest. Other rests can be used to change different aspects of your wort. You can do a decoction mash or a multi-step infusion mash. Just start with a lower water to grain ratio at the beginning of your mash schedule if you choose to do the infusion method.

TNGabe

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Short and simple answer: no! Certainly not for 100% malt brews.

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Sokol21

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I have a question about this. (and forgive me if it's a dumb one)
Using a step-mash calculator, I'm supposed to add a certain volume of boiling water to increase the mash temp to the desired number.
How do I measure, for example, 5.2 quarts of boiling water?

Yooper

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With a pitcher? You put the water into a pan, and bring it to a boil and then add it.

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zachattack

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With a measuring cup or pitcher? With a scale? With a sight glass or graduations on your kettle or mash paddle?

Sokol21

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Duh. OK, so I knew it was dumb.
Measure first, then boil.
I was thinking of having a pot of boiling water that I pull from.
(face-palm)
Thanks,

pjj2ba

Recipes 

The key word is "needed". A protein rest is not needed. With old style malts, a protein rest was suggested in order to reduce chill haze. Today's malsters have got that problem licked and you no longer need to do a protein rest to prevent chill haze. But as Rev 2010 said, that doesn't mean there aren't other aspects that are helped out by a protein rest. My results are similar, much better head formation and retention when doing a protein rest. Of course I do use a lot of pilsner malt in my beers.

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