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Old 11-01-2011, 03:01 PM   #1
Oct 2010
Boston, mass
Posts: 16

I have a recipe for a country ale and in the steeping grains part it says a protien rest.
If anyone can help me it would be appreciated.
Thanks Dan

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Old 11-01-2011, 03:08 PM   #2
Feb 2011
Marysville, Ohio
Posts: 124

what is it?

I dunno exactly...I guess you're "waking up" the proteins, but letting them "Rest" before they work?

not entirely sure what exactly the "Rest" means, but a lot of the wheat beers say to give the wheat a protein rest before begining the mash.

resting the wheat at 120-125 for the protein rest, then bring it up to 155 for the starch conversion.

wheat has a lot more protein than barley, which is why wheat beers are cloudy, and thus why you need to give the wheat a protein rest.

...but don't ask me what a protein rest actually means, or how the proteins are "resting"

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Old 11-01-2011, 04:40 PM   #3
PT Ray
Aug 2005
Posts: 1,373
Liked 7 Times on 7 Posts

Please post the directions. I don't see a logical reason for a protein rest for steeping grains. It's usually reserved for all grain with malts containing a high percentage protein. The rest will chop up the longer chains so it doesn't cloud the final beer.

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Old 11-01-2011, 08:33 PM   #4
ETCS's Avatar
Sep 2009
Smithfield, VA
Posts: 605
Liked 22 Times on 21 Posts

I would refer you to John Palmer's "How to Brew", online edition. It explains that it great detail.

Brewers make wort, Yeast make beer!!!!

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