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The value of a protein rest vs mashing out
Does anyone have any insight to lend regarding the value of a protein rest vs mashing out?
I use a beverage cooler as my mash/lauter tun. I've tried mashing in at protein rest temps, infusing boiling water to reach the sugar rest, and then infusing more boiling water to reach 170 to mash out. I've yet to succeed in actually hitting 170F with the final volume of water - which is a lot of water.
If I were to choose between a protein rest and mashing out (i.e. mashing in at protein rest temps, and raising to a sugar rest OR mashing in at sugar rest temps and raising to mash out), which offers more value?
I cherish a clear beer, so I'm leaning towards the protein rest, for all of its benefits. Just curious if anyone can shed some light on mashing out...
Thanks!
A protein rest is not necessary with well modified malts, which today is what 95% is available to us. Unless you are using 6 row for an artisan lager, no need to even do the rest. Hit your sacch rest targets dead on when infusing initially, that is most important. The mashout is important if you are fly sparging. It is both important to stop enzymatic activity during the long runoff process, and it is important to make the mash sugars less viscous so they will easily release from the kernels and husks and runoff. Place your priority there. If you are batch sparging, then screw both rests, just infuse for sacch rest and runoff.
Thirsty has it. However a protein rest can be useful when using a high percentage of adjuncts such as flaked barley. The protein rest will help break down the starches making them accessible to the enzymes for conversion. If you are having a volume issue that is preventing you from doing a protein rest, sach rest and then a mash out then try decoction. Its a bit of work but well worth it.
So, as a batch sparger...I can say F the mashout? I knew it was important for fly-spargers, but I never really gave it any though concerning my own brew style as a batcher.. I also am generally never able to hit 170..I do pull a gallon or two, then add that to some boiling water and then re-add all of it before I do any runoff to the kettle...
Now I can just add the water, and let it go until it's time to boil...very cool. Thirsty, I owe you a beer if you ever come out here for a brew day...which I know you said you would, but I've yet to pick a date. I just sent Austin HB my order for grains yesterday, so I don't expect to have them until sometime next week.....
ricka182 wrote:
So, as a batch sparger...I can say F the mashout?
I'm a batch sparger and don't mash out. Just drain the tun into the kettle and fire it up. Without scientific evidence I will say this is acceptable as the wort gets up to mash out temps quickly and stops any enzymatic activity.
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