don't fret ken. I don't think you need to get all of the chemistry of what's happening to know "if I do this I get this" kind of knowledge and really that's all most of us will ever need.
I have always been a "just give it to me by the numbers!" kind of brewer. I do this and that happens. That's all I need to know. :DI was looking for some clarity on this just now and found myself reading a thread about various 'rests' and found a guy who says that on delicate styles like pilsner or helles he always does a 'protein' rest. This was in celcius and he was saying 5-10 minutes at 55°C which comes to about 131°F. He was saying that the foam is whiter, creamier and longer-lasting. Someone else mentioned that modern malts do no require any of this (something we see a lot of in homebrewing circles) but he insists that some of these steps are still relevant and still have an impact on the finished beer. Never did one nor do I understand what it actually does.More on that...A protein rest is done before a saccharification rest (resting your mash in the 148-158 °F range for ~60-90 minutes) by bringing your mash to 122-131 °F for ~20 minutes. Most malts do not require the use of a protein rest, as they have been well modified (a high degree of of breakdown during malting of the protein-starch matrix in the malted grain).Under-modified barley malt, or grists with a large percent (more than 25%) of wheat, oatmeal, unmalted grain, flaked barley or rye, will benefit from a protein rest. It will break down proteins and make the starches more accessible for conversion as well as making for a more effective runoff by breaking the large, gelatinous proteins into smaller chains.It also reduces chill haze-causing albumins and creates amino acids that the yeast can use for their growth and development. Using a protein rest on a grist that does not require one (with well modified malts), will contribute to a thin, watery beer.
Edited by Village Taphouse, 22 January 2015 - 07:53 AM.