Battery_BreweryNJ
Well-Known Member
Im planning to make a smash using Munich malt. How should i go about mashing? I was told i should have a long protein rest, but ive never done a protein rest before. I need some help... Thanks in advance.
It really depends on the malt you're using and it's Total Protein (or Nitrogen) and Soluble Nitrogen Ratio. If you're using Briess Munich, which is 6-row, the total protein would be ~13% with a SNR of ~37, in which case I would do a rest in the mid 130s°F to break down some of that protein.
where'd you find that? That would be invaluable if there was a chart of all the malsters and all the data regarding the grain.
Also, I see again Breiss sells ****ty malt. Go Figure.
Enter your email address to join: