Author Topic: protein rest... 122F or 133F?  (Read 2355 times)

Offline redzim

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protein rest... 122F or 133F?
« on: May 26, 2012, 03:44:09 PM »
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

Offline tomsawyer

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Re: protein rest... 122F or 133F?
« Reply #1 on: May 26, 2012, 03:51:33 PM »
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.
« Last Edit: May 27, 2012, 09:48:01 AM by tomsawyer »
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Offline jds357

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Re: protein rest... 122F or 133F?
« Reply #2 on: May 26, 2012, 04:25:37 PM »
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. 

Offline hopfenundmalz

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Re: protein rest... 122F or 133F?
« Reply #3 on: May 26, 2012, 05:50:30 PM »
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.
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Offline snowtiger87

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Re: protein rest... 122F or 133F?
« Reply #4 on: May 28, 2012, 11:26:29 AM »
I like 130  ;)
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Offline gogreen437

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Re: protein rest... 122F or 133F?
« Reply #5 on: May 29, 2012, 05:33:50 AM »
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.