hector
Well-Known Member
Hi there !
As far as I know , the gelatinization temperature of malted Barley is 140-150 F .
The pale malt I use is moderately modified , therefore I always do the protein rest at 125-130 F and then raise the mash temperature to 150 F .
I'd like to know if the protein rest is totally useless , as the malt hasn't reached the gelatinization temperature yet .
Hector
As far as I know , the gelatinization temperature of malted Barley is 140-150 F .
The pale malt I use is moderately modified , therefore I always do the protein rest at 125-130 F and then raise the mash temperature to 150 F .
I'd like to know if the protein rest is totally useless , as the malt hasn't reached the gelatinization temperature yet .
Hector