Protein Rest ?

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 ?

 

I will use it in a sentence

Me and the wife are trying for a baby, and boy do I need a protein rest..

 

It's a temperature range from which certain enzymes with break down some the protein in the mash into smaller pieces that make albumins(stuff that actually give beer it's body). It also get rid of chill haze that accures in most under modified malts. I did my first one on my last batch and it turned out great. I'm doing one from now on.

 

From HowToBrew.com

You use a protein rest for Flaked wheat, Flaked barley and other unmalted grains.

I don't employ the rest because the main benefit is a clearer beer which is not important when doing wheats or most beers that use flaked barley (stouts).

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).

 

ah... I see

thanks

 

Or you decoct after that to get to your saccharification rest.


TL

 

Theory and Application.

I do that for all my batches with German malts.

Kai