All Grain process - Protein rest Question

Hi all,
Quick question. I'm doing my second all grain brew (my first didn't go so smoothly, but that's besides the point - I made some stupid mistakes I'll be sure to fix this time around). But I have two questions. I'm doing a Brooklyn Brewery Summer Ale Clone and it says to do a protein rest at 122. Does this mean that I strike around 130-135 with a 122 target, rest for half hour, than add direct heat (I BIAB, I don't really have the necessary equipment to raise the temp in any other way) to bring it to the sacch rest target 152? I'm a little confused on this process...protein rest comes first, right?
Also, my recipe only says dry hop with however many ounces of Amerillo (I don't remember off hand how much), but it doesn't say how long or exactly when. Is there a standard time that would be safe for this? And I do it in the secondary, right? This is my first dry hop (as I'm sure you can tell).
As always, thanks for the help!
-Chris

Yes the protein rest comes first.
IMO, being as though this is your 2nd all-grain and the method you are using, you could probably skip the protein rest. If not done correctly, could break down proteins too much. If using fully modifies grain, the protein rest may even be detrimental. Thinning it out.

The appropriate time to add dry hops is after primary fermentation has completed. Adding dry hops to the secondary maximizes the exposure without risking volatile aromas.
Most brewers dry hop for between 5 and 14 days.

Great! Maybe I'll skip the protein rest than, just to be sure. Thanks for the help!

Chris, do you mind posting your recipe? That is one of my favorite beers and I have been dialing my own clone recipe but would like to see what others are doing. Thanks!

---Todd

I got this recipe from the Brew Your Own Magazine, the "Best of" edition with 250 clones. Here's what I got.

Recipe Type: All Grain
Yeast: WLP005 English Ale Yeast
Batch Size (Gallons): 5
Original Gravity: 1.044
Final Gravity: 1.007
IBU: 26
Boiling Time (Minutes): 60
Color: 5
Primary Fermentation (# of Days & Temp): @ 68F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp):

Brooklyn Brewery’s Summer Ale Clone

Size: 5 gal
Ingredients:
6 lbs 5 oz British pale Ale Malt
2 lbs 11 oz German Pilsner Malt
3.8 AAU Cascade (60 min) (.75 oz @ 5%)
3.8 AAU Cascade (30 min) (.75 oz @ 5%)
3.8 AAU Cascade (0 min) (.75 oz @ 5%)
.88 oz Amarillo (Dry Hop)
Nottingham Ale Yeast (WLP005 English Ale Yeast)

Note: The recipe calls for Nottingham Ale Yeast, but since many people have problems with it, I switched to WLP005 British Ale Yeast.

Special Instructions: Protein Rest at 122F, Saccharifaction rest at 152F. One hour boil. Ferment at 68F with British Ale Yeast. Dry-hopped with Amarillo at 6 oz per barrel. Carbonation to 2.6 volumes.

Other than my "Note" on the yeast, this is all from the magazine. I haven't done it yet so I'm not sure how the change in yeast will affect it, but I don't imagine it'll be a problem.

If you do this, please let me know how it turns out. I'd be interested to see how close it comes to the real thing by someone who knows what he's doing (because, to be honest, I don't).

Good luck!

This is mine (it's pretty close, in my not-so-humble opinion):

Summer Ale - Specialty Beer
================================================================================
Batch Size: 5.500 gal
Efficiency: 70%%
OG: 1.049
FG: 1.015
ABV: 4.4%%
Bitterness: 29.1 IBUs (Tinseth)
Color: 5 SRM (Morey)

Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) UK Grain 9.000 lb Yes No 78%% 3 L
Pilsner (2 Row) Ger Grain 3.000 lb Yes No 81%% 2 L
Total grain: 12.000 lb

Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Amarillo 8.7%% 0.500 oz Boil 5.000 min Pellet 2.5
Cascade 7.4%% 0.500 oz Boil 30.000 min Pellet 8.2
Fuggles 4.5%% 0.500 oz Boil 5.000 min Pellet 1.3
Perle 7.0%% 0.750 oz Boil 1.000 hr Pellet 15.1
Cascade 7.4%% 0.500 oz Boil 5.000 min Pellet 2.1
Amarillo 8.7%% 0.500 oz Boil 0.000 s Pellet 0.0
Fuggles 4.5%% 0.500 oz Boil 0.000 s Pellet 0.0

Misc
================================================================================
Name Type Use Amount Time
Irish Moss Fining Boil 0.500 tsp 10.000 min

Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - London ESB Ale Ale Liquid 0.528 cup Primary