Would a recipe consisting of 5kg lager malt & 400g crushed wheat malt benefit from a protein rest? If so what would be the best way to go about it? Would mashing with 1-2 mash liquor then topping up with the remainder of the mash liquor work?
For example, 5400g grain mashed with 7ltrs to 50ºc then topped up with 8ltrs to bring the temp up to 65ºc?
protein rest?
-
mysterio
Re: protein rest?
I would grab one of the calculators to perform the calculation for you. Infusing water is the way I do it - you've just got to have enough on hand. I had a look at my calculators and 8L of boiling water seems about right, add it slowly and measure and stir.
Is there any benefit? There is certainly no need. I think you get a bit of a drier body. Whirlfloc/Protafloc does much more for your clarity. Yeast and fermentation temps are the keys to good lager.
Is there any benefit? There is certainly no need. I think you get a bit of a drier body. Whirlfloc/Protafloc does much more for your clarity. Yeast and fermentation temps are the keys to good lager.
