Head Retention Confusion

[sremed60]

I'm interested in brewing Belgian Ales, (specifically tripels). I read that a thick head that stays is one of the marks of a true Belgian tripel and that they (Belgians) achieve this by multi-step mashing with a protein rest. I also read that some believe its not possible to get the true authentic desired head with a single infusion mash.

But then I read how today's malts are fully modified and don't need a protein rest, and in fact doing a protein rest with a fully modified malt could result in less body and head retention.

So I guess my question is:
Does anyone know if there is a significant difference between using a less modified malt and doing a protein rest vs. Just using fully modified malts and single infusion?

 

[Homercidal]

From what I am reading, to do a really classic example of a Belgian Strong Ale, you might wish to actually use under-modified Belgian malt and do the multi-step mash profile.

I think the doing a protein rest with highly modified malt might not produce the head or body that you are looking for in a well-made tripel.

I know it's a bit more work to source the malt, and do the step mash, but I think it would make a cool experiment to maybe compare the methods side-by-side and see how they compare on your system with your processes.

 

[Subdivisions]

Being kind of lazy myself, I'd just try it with readily obtained malt and single infusion and see what I get from it. You can always adjust from there and you'll have delicious beer to drink!

Cheers

 

[sremed60]

.

 

[daksin]

So, I'm going to take a different tack on this question: you can get perfectly fantastic rocky head with modern malts and a single infusion mash. The often overlooked reason for that great rocky head is carbonation. I would mash for medium body in the 155F range for an hour or less, and carbonate the beer to ~3vol CO2 in bottles that can handle it, or a keg. If you're worried about having enough dextrine or protein, you can always add half a pound of carapils or wheat to your grist without worrying about serious flavor impact.

 

[sremed60]

Yes. I just tweaked the recipe I've been putting together and replaced the Vienna malt with equal proportions of carapils and Belgian wheat. I'm still going with a less modified German Pilsen and a 104°FF/20 min, 140°F/20 min and 155°F/40 min mash though.