Protein Rest Needed? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Protein Rest Needed?

Thread Tools
Old 05-05-2011, 09:06 PM   #1
Sep 2009
Amherst, NH
Posts: 395
Liked 20 Times on 17 Posts

Below is the malt analysis sheet for my sack of Best Pilsner malt. According to a few articles I have read regarding malt modification, the values below indicate that this would be considered highly modified malt.

Would it still be beneficial to do a short protein rest for my Bohemian Pilsner? I was considering a two-step infusion, 15-20 min at 133, then 60 min at 154...

BESTMALZ Pilsen Malt
Moisture content % 4,9
Extract fine grind, dry basis % 80,7
Fine-coarse-difference % 1,6
Viscosity (8,6%, mPa.s) mPas 1,59
Friability % 88,0
Glassiness % 1,8
Protein, dry basis % 10,2
Soluble protein, dry basis % 4,2
Soluble nitrogen mg/100g 672
Kolbach index % 41,2
Hartong index (VZ 45° C) % 36
Wort colour EBC 3,6
Wort colour Lovibond 1,8
Boiled wort colour EBC 5,4
Wort ph 5,90
Grading> 2,5 mm % 94,0
Grading < 2,2 mm % 0,5
Beta-Glucan 45° mg/100g 107
Beta-Glucan 65° mg/100g 163

Reply With Quote
Old 05-06-2011, 12:57 PM   #2
scinerd3000's Avatar
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts

Your most likely going to have enough breakdown during the sac rest to forgo the protein rest. This malt is modified enough that it will probably be counterproductive for head retention....
On Hiatus: Brewing at work....

Reply With Quote
Old 05-06-2011, 01:04 PM   #3
Registered User
Dec 2007
Posts: 9,043
Liked 173 Times on 158 Posts

According to Gordon Strong he often step mashes Pilsner malt. 131(10-15 minutes), to 149-155. The first step is not only for head retention but for reducing chill haze as well.


Reply With Quote
Old 05-06-2011, 02:05 PM   #4
Look under the recliner
pjj2ba's Avatar
Jul 2006
State College, Pennsylvania
Posts: 3,379
Liked 206 Times on 167 Posts

It is not needed, which however, is different from shouldn't do one. It is modified enough such that you will probably get a clear beer with decent body and head. In my experience though, I find there is some room for improvement if one wants to take the time and effort to do so.

I almost always do a protein rest when I use pilsner malt. I typically do no more than 20 min. at 122 F, then a rest at 146-7, and then 158-60, and then 170 F. The times for the saccharification steps vary depending on how full I want the beers.

My beers are very clear, have lots of body, and head out the ying-yang.

We always hear to long a protein rest will result in a thin tasting beer. This is very true, but this then highlights the importance of proteins in the characteristics of a beer. However very few people seem to worry about the protein - and miss out on a wonderful way to tweak a brew.
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
Recently kicked : (
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

Reply With Quote
Old 05-06-2011, 03:21 PM   #5
Sep 2009
Amherst, NH
Posts: 395
Liked 20 Times on 17 Posts

Great points - thanks for the feedback folks. I think I will try a short protein rest on this batch of Pilsner tomorrow. Then I can compare it to my recent Kolsch, which had a very similar grain bill, but was a single infusion.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Protein rest just with Wheat, then add the rest?? mxwrench All Grain & Partial Mash Brewing 2 12-28-2010 07:32 AM
Protein Rest Help? celts All Grain & Partial Mash Brewing 2 08-14-2010 10:40 PM
Do I need a protein rest? volvodude All Grain & Partial Mash Brewing 2 04-03-2010 03:24 AM
Protein Rest kmlavoy All Grain & Partial Mash Brewing 7 04-29-2008 03:52 AM
Protein Rest: Needed or Desired? Nostrildamus All Grain & Partial Mash Brewing 3 07-16-2007 06:08 PM

Forum Jump