Author Topic: Protein rest in RIP  (Read 1626 times)

Offline Pi

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Protein rest in RIP
« on: August 29, 2012, 06:25:01 AM »
Here's my grain bill:
Amt Name Type # %
19 lbs 12.0 oz Pale Malt, Golden Promise (3.0 SRM) Grain 1 62.4 %
3 lbs Biscuit Malt (23.0 SRM) Grain 2 9.5 %
2 lbs Barley, Flaked (1.7 SRM) Grain 3 6.3 %
2 lbs Chocolate Malt (350.0 SRM) Grain 4 6.3 %
2 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 6.3 %
1 lbs Roasted Barley (300.0 SRM) Grain 6 3.2 %
14.4 oz Aromatic Malt (26.0 SRM) Grain 7 2.8 %
1 lbs Amber Dry Extract (12.5 SRM) Dry Extract 8 3.2 %

The pale, biscuit pilsner and Aromatic were all crushed together; the dark malts and the flaked barley are separate. I was gonna add the dark malts at mashout, and maybe decoct the flaked barley. So do you think I should even do a P rest?
Primary:Stella Rosemary IPA
Lagering: Sto Lat Gratzer
Drinking: Whenever I'm not working or driving

Offline tygo

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Re: Protein rest in RIP
« Reply #1 on: August 29, 2012, 07:23:31 AM »
Nope, I don't think a protein rest is necessary.
Clint
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Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline snowtiger87

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Re: Protein rest in RIP
« Reply #2 on: August 30, 2012, 12:39:02 PM »
Agree

With 2 lbs of Chocolate and 1 lb of Roasted Barley no one will be able to see through it anyway.
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Offline Pi

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Re: Protein rest in RIP
« Reply #3 on: September 04, 2012, 05:43:12 AM »
I was more concerned with head retention.
Primary:Stella Rosemary IPA
Lagering: Sto Lat Gratzer
Drinking: Whenever I'm not working or driving

Online mabrungard

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Re: Protein rest in RIP
« Reply #4 on: September 04, 2012, 07:36:33 AM »
Head Retention???  With over 6% flaked barley, that beer will have rock hard head.  The protein rest is not necessary.
Martin B
Carmel, IN

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Offline hopfenundmalz

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Re: Protein rest in RIP
« Reply #5 on: September 04, 2012, 07:51:13 AM »
I was more concerned with head retention.
The proteins help the head retention, along with hop oils.

With fully modified malts a protein rest may be detrimental, as you are reducing the proteins. This can help clarity foe some malts, but only a short rest is needed.
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
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