Protein rest, with well modified grain

[Shaun Goeckner]

Ok guys. Here is my Mash System, and here is the question:

If I dough in at say 90 degrees, my System will bring a 10 gallon batch up to 150 degrees in about 25 minutes, spending around 10 minutes in the Protein Rest range of 113-131. Using well modified malts I have read can produce a wort that can become a watery brew, with no body etc. Is this 10 minutes in that range too much, as most rests are for 20 minutes.

Also, bringing my mash to Mash Out of 165 takes about 8 minutes, crossing from 150 to 165. Desireable, they say to squeeze the last bit of sugar from the grain. Thoughts?

Shaun

[danno]

the only time I do a protein rest is if I'm using a fair amount of adjuncts. if you're doing a straight malt beer, I'd skip it. I also usually do a higher conversion temp (155º) whenever I do a protein rest...

I get about 3-4 more points of efficiency if I do a mash out. that's a pretty minimal amount of extra grain needed in order to skip doing it, it's pretty much up to you...

[HogieWan]

I think the problem with the body is the low conversion temp more than the protein rest. If you want more body, 155 is a good temp. If you're looking for a big mouthfeel with a small grain bill, get up near 158

[Shaun Goeckner]

Shoot, I could not figure out how to post a foto!

Anyway, It's a HERMS system. The batch in question is a light american lager, 1.042 OG with
2 lbs rice
6lbs-2 row pale
7lbs- Pilsen

[BrewDog]

Shaun =

A 1.042 Light American Lager is a pretty light, watery brew even if done well to spec. (no offense meant by this).

What exactly are your goals for this beer? Is it the challenge of doing a LAL that tastes right but with some mouthfeel to it? Is it for SWMBO? Is it just to try to make a Bud clone for your swill drinking buddies?

Have you thought of making a CAP instead?

[Shaun Goeckner]

Dog Man, you hit all the reasons:

A LAL with mouth feel (thats why so little rice, but added the Pale for a little add'l flavor over the grainy Pilsen signature) but I also used a slightly higher hop schedule with EK, Tett & Saaz. I also forgot to mention the 2 lbs Carpils for mouth feel....

ANY-HOO, check it earlier tonight, it stopped working at 1.008 and I don't think I can wait to bottle it, it tastes great!

Brewing to style is a large factor, also. Check out the foto....


I never brew anything so lowly as BUD.....if thats what I wanted I would not waste my time COOKING! I want CONTROL OF MY BEER!!! HAHAHAHAH!!!!

Just kidding.......

S~