I am planning to brew a Brooklyn Summer Ale clone this weekend, and the recipe I found is a little light on some details. It calls for a protein rest at 122 °F and a saccharifacation rest at 152 °F, but fails to say how long to rest for. This is only my second all grain brew, so while I've read plenty on the process my real experience is somewhat lacking.
How long would you all suggest for the protein rest? Is this step even that necessary?
For saccharification I assume that just goes on until conversion is complete, right?
Grain bill is 6lb 5oz 2-row and 2lb 11oz pilsner malt
Thanks!
How long would you all suggest for the protein rest? Is this step even that necessary?
For saccharification I assume that just goes on until conversion is complete, right?
Grain bill is 6lb 5oz 2-row and 2lb 11oz pilsner malt
Thanks!