Protein Rest: Mastering All Grain Step Mash Brewing

[TowelBoy_2013]

In part 3 we explore Protein Rests, a technique essential for wort clarity, head retention and a healthy ferment. We also cover when to perform a Protein Rest as well as how and potential troubleshooting procedures. Check it out!

 

[Minbari]

People say it is unneeded with our modern converted malts, but I always do it and I get good results

 

[Bigbre04]

People say it is unneeded with our modern converted malts, but I always do it and I get good results

the maltsters themselves say that it is unneeded. Just listed to a related topic on the probrewer podcast with a bunch of malt scientists from the big maltsters...confirmed.

edit: that came off too strong. you do you, i just dont want to waste the time.

 

[Minbari]

the maltsters themselves say that it is unneeded. Just listed to a related topic on the probrewer podcast with a bunch of malt scientists from the big maltsters...confirmed.

edit: that came off too strong. you do you, i just dont want to waste the time.

Lol, only 15 minutes. I will keep doing it.

If it does nothing, it doesn't hurt. If it does something, then I win.

 

[Josh Hughes]

Lol, only 15 minutes. I will keep doing it.

If it does nothing, it doesn't hurt. If it does something, then I win.

That me with decoction and 90 minute boils. Adds an hour tops.

 

[dmtaylor]

Detrimental

 

[Donoroto]

Detrimental

Ok, you have me.

How so?

 

[dmtaylor]

Ok, you have me.

How so?

Imagine a Belgian witbier that is clear as crystal, watery and lifeless in body, with no head retention. It’s happened to me. Same happened with a Vienna lager. Only afterward did I hear from many others that a protein rest can kill body and head retention, simply because 21st century malts are so overly or well modified that a so-called protein rest has the opposite effect of what was intended. Only shitty malts or low enzyme starchy adjuncts can benefit from a protein rest. Don’t do the rest otherwise in the 21st century unless you KNOW you NEED to for specific circumstances. I don’t need to and probably never will again.

 

[HighVoltageMan!]

Detrimental

It's neither good or bad for a very good reason. Very little proteolysis takes place during the rest because almost all the proteases enzymes have been denatured in the malting process (according to Dr. Charlie Bamforth). The ratio between soluble and insoluble proteins (S/T ratio is listed on the malt analysis) will remain the same. The ratio is listed as a % and lands for most malts around 40-45%.

This is not to say the rest has no benefit. There is still some beta-glucanase enzyme active until 130-135F. Brewers will notice the effect of the beta-glacunase because the mash will flow better and the "gum" often mistaken for protein will be reduced. This gum in the mash is not protein, but glucan.

EDIT: You could avoid the entire step by adding a commercially available beta-glucanase to the mash. Since it was derived from bacteria, it has a higher temperature tolerance and can go as high as 165F or so, it can be added at the beginning of the mash without much thought to the temperature. I use it in all my beers to improve the flow on my RIMS. It works better than rice hulls.

 

[Dave Y]

EDIT: You could avoid the entire step by adding a commercially available beta-glucanase to the mash. Since it was derived from bacteria, it has a higher temperature tolerance and can go as high as 165F or so, it can be added at the beginning of the mash without much thought to the temperature. I use it in all my beers to improve the flow on my RIMS. It works better than rice hulls.

as a frequent rye user, would you elaborate a bit? I could definitely be convinced

 

[HighVoltageMan!]

You can add 2-3 grams of beta-glucanase per 10 pounds of grain to the mash at the beginning. Avoid using too much as it can create an opposite effect.

Adjuncts such as rice, rye, wheat and corn can add glucan to the mash. Normally it's not too big of a deal when the malt has been modified correctly. But even maltsters will have a little trouble with elevated levels in some batches of malt, so I add it to all my brews. Adding this to the mash will increase flow without any detrimental effect to the beer. This enzyme will break down the glucan before it can form into a paste or gum. It keeps things running smoothly. It can also improve extraction in the mash.

Here's a link to purchase it. It runs under 10 bucks for a pound. At 2-3 grams per 5 gallons, it lasts forever.

https://labelpeelers.com/beer-makin...WvY2wBf7DcXrWkXISnQBVQeha4YaKq0gaAtUcEALw_wcB

 

[Donoroto]

Imagine a Belgian witbier that is clear as crystal, watery and lifeless in body, with no head retention. It’s happened to me. Same happened with a Vienna lager. Only afterward did I hear from many others that a protein rest can kill body and head retention, simply because 21st century malts are so overly or well modified that a so-called protein rest has the opposite effect of what was intended. Only shitty malts or low enzyme starchy adjuncts can benefit from a protein rest. Don’t do the rest otherwise in the 21st century unless you KNOW you NEED to for specific circumstances. I don’t need to and probably never will again.

Ok, I get it. Thank you.

 

[Zambi]

Did

You can add 2-3 grams of beta-glucanase per 10 pounds of grain to the mash at the beginning. Avoid using too much as it can create an opposite effect.

Adjuncts such as rice, rye, wheat and corn can add glucan to the mash. Normally it's not too big of a deal when the malt has been modified correctly. But even maltsters will have a little trouble with elevated levels in some batches of malt, so I add it to all my brews. Adding this to the mash will increase flow without any detrimental effect to the beer. This enzyme will break down the glucan before it can form into a paste or gum. It keeps things running smoothly. It can also improve extraction in the mash.

Here's a link to purchase it. It runs under 10 bucks for a pound. At 2-3 grams per 5 gallons, it lasts forever.

https://labelpeelers.com/beer-makin...WvY2wBf7DcXrWkXISnQBVQeha4YaKq0gaAtUcEALw_wcB

Didn't @GFHomebrew use it for his gluten free beers? When he still made them?

 

[HighVoltageMan!]

Did

Didn't @GFHomebrew use it for his gluten free beers? When he still made them?

That’s a different enzyme that goes by the commercial name of clarity ferm. It helps with clarity and lowers gluten in beer. Beta glucanase lowers glucan, a different component of beer.