Mutilated1
Beer Drenched Executioner
What is "protein rest" and how do you know if you need to do one or not ? And if you do need to do one, then could someone please explain what exactly it is that you do ?
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. The standard time for a protein rest is 20 - 30 minutes.
BierMuncher said:How to do: Basically you dough in at a lower temperature to reach a mash temp of 120-130 degrees. You hold at that temp for about 30 minutes and then either crank the heat or add boiling water to get the mash up to your normal mash temp (154-ish).
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