Is A Protein Rest Useful With Modern Uk Malts?

[raven19]

Raven: the man who has doughed into BribieG's urn
And it went very smoothly.

If I have more free time I could've hit up a few other brewers for similar brew time in sunny QLD too - maybe next time!

Great little setup too Bribie.

Back on topic - I have been mashing in purposely low (around the 50 -55 mark) then using the RIMS to ramp up within 5 minutes. Seems to work well for me atm, but I need to brew (and drink) more before I can make a reasonable judgement call on this.

Plus some brews I will use some raw wheat or raw barley in the grist (care of FIL's farm) - hence I force myself to extend the protein and mash times accordingly.

Fourstar has previously discussed some of the above I am sure, keen to read his thoughts on this topic when he sees it.

 

[kirem]

The temperature and extend of this rest depends on the degree of modification of the malt. Rest temperatures closer to 122 *F (50 *C) emphasize the generation of short length proteins (amino acids) and temperatures closer to 133 *F (55 *C) result in more medium chained proteins (good for head retention and body). Well modified modern malts, which already have higher levels of amino acids, may benefit from a protein rest closer to 133*F (55 *C) or don't require a protein rest at all.

http://braukaiser.com/wiki/index.php/Infusion_Mashing

 

[DanRayner]

damn right a short protein rest can be useful. A short protein rest results in good head and a nice body

Correlation or causation?

I have never done a protein rest and always get a big rocky head on my (maris otter) APAs - but I add wheat malt and crystal too.

 

[Pennywise]

Quick Q, if I wanted to know how well the grain I'm using is modified, would I be looking at just the amino acid levels as an indication of how well it is modified? Or are there other things to consider as well?

 

[jbirbeck]

Correlation or causation?

I have never done a protein rest and always get a big rocky head on my (maris otter) APAs - but I add wheat malt and crystal too.

Rocky head is different to a tight head that laces IMHO...

I like to brew the ways that gives me the mouthfeel and head I think works well without using wheat or crystals, at least at the moment. I feel I get the same results from my method as others get from the addition of wheat and/or crystals. each to their own, find what works for you and go with it. I like the protein rest, I like to mash low for a dry finish...Of courses others may not like my beer, they may think it lacks something in the head or body, but I prefer it.

 

[DanRayner]

Rocky head is different to a tight head that laces IMHO...

I like to brew the ways that gives me the mouthfeel and head I think works well without using wheat or crystals, at least at the moment. I feel I get the same results from my method as others get from the addition of wheat and/or crystals. each to their own, find what works for you and go with it. I like the protein rest, I like to mash low for a dry finish...Of courses others may not like my beer, they may think it lacks something in the head or body, but I prefer it.

Fair enough, you're right; each to their own. I have no problems and don't protein rest but I'd be curious to see the difference with the same recipe on the same rig done two different ways...

 

[MHB]

Quick Q, if I wanted to know how well the grain I'm using is modified, would I be looking at just the amino acid levels as an indication of how well it is modified? Or are there other things to consider as well?

The coarse/fine difference is usually a good indicator, over 1% difference and you start thinking that the malt might be a bit underdone.

MHB