6-row Protein Rest

Ingredients
1

I have no idea if I needed to do this or not but I’m trying a CAP today.
My recipe is:
5 lbs 6 row
2 lbs 2 row
3 lbs flaked corn (if you ever listen to the Jamil Show on CAP and when they tell you to grind this with your malt, don’t unless you want to make a huge mess of your rollers).
2 oz Saaz at 60
1 oz Saaz at 15
1 oz Saaz at flameout
WLP800

Anyway, I wasn’t sure if I needed to do a protein rest with this or not.  I did a 30 min rest at 122 then added boiling water to bring it up to 148. Was this necessary?  I should have asked before but I wasn’t that prepared.  Yeast was ready so this is what I decided to do this morning.

2

It will help clear the beer and imo is generally good practice when using 6 row and adjuncts like corn.  30 minutes may have been a bit long though. Usually 15 is plenty!  An issue that can creep up when resting for that length of time is it can have a detrimental effect on head retention, although Im not sure how that works with 6 row.

3

I believe Jef Renner has said that he no longer does a protein rest for CAP.  These days there isn’t much more protein in 6 row than 2 row, so in general I haven’t found it necessary.

4

I don’t think it’s gonna matter.  This beer is turning out very badly.
I listened to the Jamil show the other day on this style and they mentioned grinding your flaked corn with your malt.  I’ve used corn before but never heard or done that.  Big mistake.  My rollers are caked with corn and my mash is a stuck mess.  It’s taken me a long time to get this one sparged and I have added rice hulls and re-stirred the whole thing so who knows how much air I’ve stirred into it.  It’s pretty cloudy with particles too.
Live and learn.

5

That’ll teach ya to listen to drunks!  ;)  I have never milled any flaked grain and I have never had problems due to not milling it.

6

No, I never mill flaked grains either, it just sticks the mill.  Seems like a bad idea to me.

I don’t think it will ruin the beer though, if you can get the wort into the kettle.

7

I’ve been known to brain-fart and dump the flaked grains in the unmilled barley.  It’s never caused me a big problem but it isn’t something I would do intentionally.

I don’t think it has caused me any issues like a stuck sparge though.  Crushing my grain too fine has caused me no end of problems over the years but I’m a slow learner.  ;D

Paul

8

I don’t do a protein rest for 6 row in my CAPs. ``

9

popcorn ;), well i haven’t actually tried. my wife scolded me so i didn’t. but next cap.

10

Not sure who’s left then…

Watch this will turn out to be one of those absolutely awesome beers that I can never replicate again. 
Efficiency took a real hit too on this one for some reason.  Gonna order some more corn and re-do with 2-row as normal and call this one a really big starter.

11

Graham, as a corn professional you need to do a cereal mash so that you can add that to your resume.  I think you get more corn flavor from corn meal or grits.

12

I did one for my cream ale which is why I bought the flaked corn :slight_smile:

13

That is backwards from my brews.  Cereal mash for the CAP, flaked for the Cream ale.

Hope yours comes out tasty.

14

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Jeff, how much flaked do you use in your cream ale?  I have 2 lbs left that I was gonna use for a cream ale.  Is that enough for a 5 gal batch?

15

Only 1 lb for 10 gallons, but that also had 2 lbs flaked barley and 1 lb carapils. The rest, 15 lbs,  was Briess 2 row brewers malt.

16

Thanks.  No flaked barley but I think I’ll just use 1 lb corn for 5 gals and 1/2 lb of carapils and see what happens. 
Still not having much luck with the lighter coloured beers (exc Kolsch) so we will see how this goes.  I’m going to use WLP001 at 60 to 65 degrees.

17

That should work fine.  Use noble hops, or US hops with noble hop lineage - like Mt. Hood, liberty, or crystal.