protien rest for german pilsner?

perry · 12-30-2006, 01:30 PM

I've got two lbs of german pils. (15%) in the batch I'm about to do... Anyone recomend a rest at around 132 deg? Or is the pilsner malt well enough modified to just got to starch conversion temps?

thanks, jp

**Baron von BeeGee** · 12-30-2006, 01:33 PM

There's been a bit of discussion about this recently with people on both sides of the fence. I think for that % of grains I wouldn't worry about a protein rest unless you want to.

perry · 12-30-2006, 02:02 PM

Thanks Baron- you wouldn't happen to remember the title of that thread, would you?

p

**Baron von BeeGee** · 12-31-2006, 01:20 AM

The Kaiser addresses it a bit here:
http://www.homebrewtalk.com/f12/water-profile-pilsners-18430/
Otherwise, a search on 'decoction' will likely turn up some results.

perry · 12-31-2006, 05:10 AM

Baron, I'll take a look at that link. What I can say now is that after doing a thirty minute protein rest, I got pretty good results.... sg of 72 w/ 12 lbs of grain. Actually, I don't know if this is good or not, it's just good compared to what I'm used to when using a percentage of pilsner malt. Of course, other variables included a just-finished mash-lauter tun which worked well....

Thakns a lot for the feedback- p