stosh
Well-Known Member
Rookie question here...I read a recipe recently that said to perform a protein rest at 122 F for 30 minutes, mash at 150 F for 1 hour, and perform a conversion at 158 F. There was no time listed for the conversion.
Is the conversion the mash out? If so how long does that typically last? 158 F seems low for a mash out.
This is for a 3 gallon batch of barley wine
Yeast: WLP099
5.4lb 2 Row
2.4lb Maris Otter
1.5lb Munich Malt
0.6lb Flaked Barley
0.9lb Carapils
0.3lb Crystal 60
2.7lb Dry Malt Extract
0.6lb Brown Sugar
0.3oz Chinook 60
0.3oz Chinook 45
0.3oz Nugget 45
0.6oz Nugget 30
0.6oz Northern Brewer 30
0.6oz Tettnanger 5
0.6oz Chinook 5
Protein Rest 122F
Mash @ 150F for 60 min
Conversion @ 158F
Is the conversion the mash out? If so how long does that typically last? 158 F seems low for a mash out.
This is for a 3 gallon batch of barley wine
Yeast: WLP099
5.4lb 2 Row
2.4lb Maris Otter
1.5lb Munich Malt
0.6lb Flaked Barley
0.9lb Carapils
0.3lb Crystal 60
2.7lb Dry Malt Extract
0.6lb Brown Sugar
0.3oz Chinook 60
0.3oz Chinook 45
0.3oz Nugget 45
0.6oz Nugget 30
0.6oz Northern Brewer 30
0.6oz Tettnanger 5
0.6oz Chinook 5
Protein Rest 122F
Mash @ 150F for 60 min
Conversion @ 158F
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