[redzim]

I've had good success with my last few pilsners (German and Bohemian) by following Kai's single decoction time and temp curve as shown here: http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Single_Decoction .  This calls for a protein rest at 133F. However in prepping for a first bash at a Dortmunder style, I ran across this procedure at Maltose Falcons http://www.maltosefalcons.com/tech/dort-evolution-recipe  which calls for a rest at 122F... Googling that temp seems to show that 122F is also a protein rest...  what's up with that?   or does a protein rest have a wide range that includes 122F and 133F??? 

thanks
red

[tomsawyer]

Seems to me that 133F is the upper end of a proteinase temp, probably gives you relatively less activity but that might well be on purpose since a lot of today's malts don't need a protein rest.

[jds357]

According to Gordon Strong's book, "Brewing Better Beer" protein rests work in the range 104* to 140* F, but is most active between 122* and 131* F.  When I do a protein rest, it is normally at 131* F for 10-15 minutes. 

[hopfenundmalz]

Read the part on the HochKurtz decoction and you will find that many German Brewers skip the 131-133F rest. Depends on the malt as far as I can tell.

[snowtiger87]

I like 130 

[gogreen437]

According to Gordon Strong's book, "Brewing Better Beer" protein rests work in the range 104* to 140* F, but is most active between 122* and 131* F.  When I do a protein rest, it is normally at 131* F for 10-15 minutes.

I believe Gordon Strong also recommends the rest be done around 131 F (or close enough) as opposed to 122 F because in better modified malts the lower temp can destroy proteins that are useful for body and head retention.