Protein rest

[jalc6927]

Hey all

With partial mash, instructions say to bring wort to a boil than remove from heat. Add extract bring to boil then wait until the foam dissipates before adding hops and starting 60 minute time, I think it's called a protein rest

Is the same thing needed with all grain?

 

[cswis86]

You remove from heat when adding extract to prevent scorching on the bottom of the kettle so you don't need to do that will all grain. You still need to wait for the foam to dissipate before adding hops with all grain to prevent boil overs. This is the hot break. A protein rest is an entirely different thing.

 

[jalc6927]

Thanks

 

[RM-MN]

With all grain a protein rest would be around 122 degrees and it helps break down proteins in an under-modified malt. Most malts except some floor malted grains are fully modified and don't benefit from a protein rest and instead the protein rest may eliminate some of the proteins needed to produce the head on your beer. Most of us skip a protein rest.