Winter's here and late afternoon today I'm about to attempt my holy grail of a Czech Pilsener using Wey Bohemian Pilsener Malt, Saaz Saaz Saaz and Wyeast Urquell. I've done a search on the forum and can't find anything about protein rest but quoting Palmer:
The typical Protein Rest at 120 - 130F is used to break up proteins which might otherwise cause chill haze and can improve the head retention. This rest should only be used when using moderately-modified malts, or when using fully modified malts with a large proportion (>25%) of unmalted grain, e.g. flaked barley, wheat, rye, or oatmeal. Using this rest in a mash consisting mainly of fully modified malts would break up the proteins responsible for body and head retention and result in a thin, watery beer. The standard time for a protein rest is 20 - 30 minutes.
Does anyone know whether this malt is fully modified, or would it benefit from a protein rest? I'm not in a position (BIAB) to easily do a decoction mash to model what they do in Europe but want to get as authentic as possible.
Any suggestions welcome.
The typical Protein Rest at 120 - 130F is used to break up proteins which might otherwise cause chill haze and can improve the head retention. This rest should only be used when using moderately-modified malts, or when using fully modified malts with a large proportion (>25%) of unmalted grain, e.g. flaked barley, wheat, rye, or oatmeal. Using this rest in a mash consisting mainly of fully modified malts would break up the proteins responsible for body and head retention and result in a thin, watery beer. The standard time for a protein rest is 20 - 30 minutes.
Does anyone know whether this malt is fully modified, or would it benefit from a protein rest? I'm not in a position (BIAB) to easily do a decoction mash to model what they do in Europe but want to get as authentic as possible.
Any suggestions welcome.