Does a Protein rest impact an Amber Ale?

[RobFlott]

After years of brewing lagers I am brewing an Amber Ale today. Out of habit I am mashing using lager stages; dough-in, Acid rest, Protein rest and Saccharin rest.

I am curious if this approach will impact the finished product, either positively or negatively. I appreciate any feed-back.

Thanks [emoji481][emoji481][emoji481]

 

[dmtaylor]

A protein rest with 21st century malts will destroy body and head retention. Don't ever do a protein rest, ever. I know this from my own experience as well as the experience of others.

I could go into a lot more detail about Kolbach indices and definition of "undermodified", but you can Google that if you want.

Be like Un-Nike: Just DON'T do it.

 

[RobFlott]

Wow, not even when I'm brewing a lager and using a lager malt?

 

[dmtaylor]

Seriously. If you've been getting good results with your lagers with protein rests, more power to you. But if you have ever wondered why your beers lack body and head and are just kind of watery, OR if you have to compensate for those lacks by increasing Carapils, wheat, rye, etc., then now you know why.

 

[BrewerinBR]

Well modified malts do not need a protein rest as the malting process has done that for you. So for most American and Continental Malts it is unnecessary, some English malts will definitely need a protein rest especially the floor malted malts. Now, if you use modern well modified malt and do a protein rest, I doubt you will get the extreme results mentioned above but it could impact body and head retention. I do use protein rests but only when using cereal grains in a cereal mash or when using floor malted English brown malt.

 

[RobFlott]

Ok, good to know. Since I usually brew Czech Pilsners I use floor malted barley, but for any other brews I'll skip the protein rest. Thank both of you, I appreciate your insights.

Rob[emoji481][emoji481][emoji481]