So, I've been searching all weekend through all my (numerous) brewing books and can't find it.
I know that a protein rest is somewhere in the neighborhood of 120 to 130 degrees. But what is best? Which is to say, what are the advantages or disadvantages of being on the low or high end of that scale? Mashing at 147 is going to give you a very different beer than at 153, but what's the difference between 121 and 128? Does it serve different purposes?
I know that a protein rest is somewhere in the neighborhood of 120 to 130 degrees. But what is best? Which is to say, what are the advantages or disadvantages of being on the low or high end of that scale? Mashing at 147 is going to give you a very different beer than at 153, but what's the difference between 121 and 128? Does it serve different purposes?