I have been brewing for about one year and have yet to make the leap from all extract with grain steeping to partial mashing or all grain brewing. Recently I was introduced to all grain brewing by some friends and was a little overwhelmed with some of the concepts. Mainly protein rest.
1. I understand the potential role for PR in all grain brewing for under-modified barley, however am curious if there is a role for PR in partial mashing or even in extract brewing with the addition of steeping grains at typical PR temperatures rather than the higher steeping temps often found in recipes.
2. Can any significant amount of amino acids (proteins) be extracted for the purposes of PM brewing or extract brewing wth steeping grains?
3. Would PR in these settings offer any benefits to yeast nutrition or foam potential?
4. Or perhaps are most PM or all extract/steeping recipes typically designed using fully modified barley that does not require PR?
I appreciate any thoughts anyone has to offer. Thanks!
1. I understand the potential role for PR in all grain brewing for under-modified barley, however am curious if there is a role for PR in partial mashing or even in extract brewing with the addition of steeping grains at typical PR temperatures rather than the higher steeping temps often found in recipes.
2. Can any significant amount of amino acids (proteins) be extracted for the purposes of PM brewing or extract brewing wth steeping grains?
3. Would PR in these settings offer any benefits to yeast nutrition or foam potential?
4. Or perhaps are most PM or all extract/steeping recipes typically designed using fully modified barley that does not require PR?
I appreciate any thoughts anyone has to offer. Thanks!