Sorry if this has already been covered, did a search and didn't find anything.
I purchased Ale, Pils and Wheat malt from Powells. When I picked it up it was recomended that I employ a protein rest. I assume by that they are saying that their malts are moderatly modified.
So how do I do this using BIAB. Do I mash in at 45-50c for 15-30 min (as per palmer - how to brew) and then ramp up to my usual mash temp.
I have noted that I need to aim for 68-70c for my system otherwise my wort is a bit too fermentable, lacking body. Would the less attenuated malt overcome this issue just by mashing at 66c? and what would be the effects on beer fermentability, clarity and head of not doing a protein rest.
Obviously from my questions you can tell I have never done a protien rest and started all grain with BIAB.
rgds mike
I purchased Ale, Pils and Wheat malt from Powells. When I picked it up it was recomended that I employ a protein rest. I assume by that they are saying that their malts are moderatly modified.
So how do I do this using BIAB. Do I mash in at 45-50c for 15-30 min (as per palmer - how to brew) and then ramp up to my usual mash temp.
I have noted that I need to aim for 68-70c for my system otherwise my wort is a bit too fermentable, lacking body. Would the less attenuated malt overcome this issue just by mashing at 66c? and what would be the effects on beer fermentability, clarity and head of not doing a protein rest.
Obviously from my questions you can tell I have never done a protien rest and started all grain with BIAB.
rgds mike