From John Palmer's "How to Brew":
"The typical Protein Rest at 120 - 130°F is used to break up proteins which might otherwise cause chill haze and can improve the head retention. This rest should only be used when using moderately-modified malts, or when using fully modified malts with a large proportion (>25%) of unmalted grain, e.g. flaked barley, wheat, rye, or oatmeal. Using this rest in a mash consisting mainly of fully modified malts would break up the proteins responsible for body and head retention and result in a thin, watery beer. "
I understand, from what JP said, about skipping the protein rest on a fully modded malt due to the detrimental results, but is there any advantage to splitting the starch conversion into two temps, like say, 140 for 30 minutes and 155 for another 30? Or just save some time and do it all at 152 for 60 minutes.
Thanks in advance.
"The typical Protein Rest at 120 - 130°F is used to break up proteins which might otherwise cause chill haze and can improve the head retention. This rest should only be used when using moderately-modified malts, or when using fully modified malts with a large proportion (>25%) of unmalted grain, e.g. flaked barley, wheat, rye, or oatmeal. Using this rest in a mash consisting mainly of fully modified malts would break up the proteins responsible for body and head retention and result in a thin, watery beer. "
I understand, from what JP said, about skipping the protein rest on a fully modded malt due to the detrimental results, but is there any advantage to splitting the starch conversion into two temps, like say, 140 for 30 minutes and 155 for another 30? Or just save some time and do it all at 152 for 60 minutes.
Thanks in advance.
