Okay...I've been pondering something and I'm not sure of where to find the answer....
Say I do a protein rest at 122° (or so) and want to step up to 152°. What if I drained off some of the mash water (no grain, just water) after the protein rest was complete, heated that to a near boil, and added it it back to the mash to get the mash up to temp? Am I going to kill some (or all) of the enzymes by doing that?
I would think this would be a decent solution as well if you missed a mash temp by a few degrees and wanted to bring the temp up without sacrificing the stiffness of the mash by adding more water.
I think what I'm asking here is sort of similar to just recirculating the mash water--but not really.
Inputs?
Say I do a protein rest at 122° (or so) and want to step up to 152°. What if I drained off some of the mash water (no grain, just water) after the protein rest was complete, heated that to a near boil, and added it it back to the mash to get the mash up to temp? Am I going to kill some (or all) of the enzymes by doing that?
I would think this would be a decent solution as well if you missed a mash temp by a few degrees and wanted to bring the temp up without sacrificing the stiffness of the mash by adding more water.
I think what I'm asking here is sort of similar to just recirculating the mash water--but not really.
Inputs?