Protein rest at 62*C ?

[Kaiser]

Guys,

When I listened to the 2nd Dan Gordon show today, I heard him mentioning a protein rest at 52 and 62*C. This is the second time I hear the name protein rest being used for a rest at 62C. The first time was from Weyerman when I asked if I should hold a protein rest for their pilsner malt.

Does anyone have more detail on what is happening with the proteins during a 62C rest and why it might be benefitial. Or do we need a 3rd Dan Gordon show?

I'm already holding a rest around 62 anyway for maltose production.

Kai

[George]

I can't see it. That's about 145F, which is solidly in the beta amylase range. Some of us are doing modified protein rests at 133F or so (56C) for modern European malts.

[Kaiser]

I can't see it. That's about 145F, which is solidly in the beta amylase range. Some of us are doing modified protein rests at 133F or so (56C) for modern European malts.

That's what I thought two. But two guys who should know what they are talking about have mentioned this rest so far and I can't find any information in the literature that I have to this.

I guess I would have to contact The Dan for that

Kai

[Danno]

Read here: http://www.howtobrew.com/section3/chapter14-1.html

I think Dan was a little too far into the Koelsch's to think that a 62C temp rest did anything but allow the Beta Amylase to do its thing.

His info is so good that I'll let a small drunken error go by on occassion.

[jamilz]

I believe the latest information shows that the break down of protein occurs all the way through the high 140s F or so. This was one of the things in John Palmer's talk at the NHC.

I'm not sure how active it is at the higher temps and if it is just trace activity or not, but apparently it exists.

Still, I agree, I don't think you'd call that a protein rest by itself.

[Kaiser]

I'm not sure how active it is at the higher temps and if it is just trace activity or not, but apparently it exists.

Still, I agree, I don't think you'd call that a protein rest by itself.

I had some other brewing professional call it a protein rest. Maybe there is more to it.

G. Fix mentioned that a rest around 68*C is benefitial for the head retenion proteins and that rest is also not mentioned by J. Palmer's how-to-brew. In the end how-to-brew is a basic home brewing text and cannot contain all the information about brewing.

Kai