hopsy

Recipes 

i read somewhere
How to Brew - By John Palmer - The Protein Rest and Modification
that: "In fact, using a protein rest on fully modified malts tends to remove most of the body of a beer, leaving it thin and watery."
is this a trade off versus chill haze? not that im trying to hijack my own thread its just a question spawned by your rest regime. have you noticed any adverse effects in your body (i mean the body of the beer of course, sarcasm)

hopsy

Recipes 

update:
so i read somewhere that beta-amylase doesnt get denatured until 160*. not sure if this is true or not. also found out that alpha-amylase needs to be activated in order for beta to work, thus the standard single mash temp of 152*, which is a comfortable area for both amylases's to work. so mashing in above 150* and letting it slide does actually work as long as you dont go above 160*. of course a lower temp requires a longer mash time for good efficiency.

but the real news is that my original hypothesis appears to be correct. i put all the info into BYO's brewing calculator and it said my final gravity should be 1.016. when i racked into my secondary a couple of days ago the gravity was 1.010! and its still fermenting. i suspect a final gravity of around 1.006 or maybe even lower. i will update when i bottle. so this goes to show that this type of low temp mash does work if you want to produce more alcohol, or even just a real dry beer. hopes this helps someone down the road.

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Future Brews: ?
Primary: HELL
Secondary: euro belgian imperial amber. cherry steam pilsner
Bottled: stout, belgian dubble , liberty IPA, nectarine amber,under the pines IPA, oaked cider