Beer Forum

Justin made a good point, its fun to F around, but were fergetting the other topics, If anyone has a question about AG brewing here, ask away, if i dont have the answer, some one else will, or ill have the answer in a book here

I see a lot of folks value your views on All Grain brewing!!

Thanks MAte


I actually want to pass on some free advice

An the Charlie P show, Charlie mentioned that he does a "pritine"rest for 30 min that his sacc rest following, well i have tried this for my last 6 brews, and oh my god what a differance it makes, i get tons of comments on the thickness of the head of my beer, even the bo pils and the wit with a fg of 1008 have a nice thick mousy head, i think whatever i do now with my mash, i will always do this...

I also combined it with Eric from title town , and what i used to do anyway

my mash now for where i would do a basic infusion is a 30 min protine rest, 30 min sacc rest, and vorloff untill its clear, slowly ramping the temp up to mash out, this also takes about 30 min, sometimes more sometimes less

Oz, what do you use to do you mash? I have a 60 quart (is that about 56 liters?) cooler that I do my mash in. What's the process for doing a protein rest using my type of set up?

Thanks in advance,

Rob

I asked the same question last weekend when cjvmax (yeah, the guy with the foul mouth) was showing me his brewery. He simply pulls a decoction to raise the temperature from the protein rest to the sacc rest. We then proceeded to get sloppy drunk before the show.

Wayne
Bugeater Brewing Company

BugeaterBrewing wrote:I asked the same question last weekend when cjvmax (yeah, the guy with the foul mouth) was showing me his brewery. He simply pulls a decoction to raise the temperature from the protein rest to the sacc rest. We then proceeded to get sloppy drunk before the show.

Wayne
Bugeater Brewing Company

I'm sorry... once again in english? I'm still learning here.

R

yes, what are the temps for all these rests you speak of.

Sean

-Protein rest is about 122f to 130f
-Saccharification rest is about 148f to 160f depending on how much "body" or mouthfeel you want in your beer. If you are doing the thinnest pilsner, do a protein rest and then Sacch rest at the low end, 148f. If you are doing a nice thick stout, you'd Sacch rest around 157f or more. Ales in the middle, usually 153f to 155f for me. Stay below 170f or you can get grainy astringent flavors in the beer.

OZ - I've heard that protein rests can leave a beer watery, especially when using a fully modified malt, as most are these days. In a pils or a light lager that's fine, but for a stout or a brown...?? The Wit will be fine too as the Wheat will add to the body and the protein rest will loosen up the mash for a good sparge, but for most ales, etc. I've read to stay away from the Protein rest. Any thoughts on this?

2Dog - I use a 5gal cooler setup. A 60qt cooler is 15gal, right, so you should have PLENTY of room to just mash in at 122f - 128f, and then add more hot water to get you to the Sacch. rest temp. You can use software like Promash or StrangeBrew or others to figure out the amounts, or you can check http://www.howtobrew.com for an online version of Palmer's How To Brew. he has all the formulas you need there...
Of course, for a Pils or other malty lager (Oktoberfest/Marzen), some believe a decoction is the ONLY way to get it right...

Rob