So my brother who has never brewed asked me if I would help him make a batch. I told him to pick out a simple kit and I would help. He picked out a kit that has an optional protein rest. Having only done a handful of all grain batched myself, I have never done a protein rest. I have a 10 gallon igloo cooler mash tun.
Is this even needed and if so, what’s the easiest way to accomplish this with a cooler mash tun?
Mash at about 150 F and you’ll hit the best of both alpha and beta. And no need to wait a full hour or 90 minutes. You’ll get great results just mashing at 150 F for 45 minutes. Save a few minutes and get the same results. This works for >90% of all styles unless you want a super full or super dry beer.
My own experience is that Dave is right - the sweet spot for both beta and alpha works on so many beers - some may need a bit of a temp raise for head retention or other reasons, but pretty much hit the sweet spot and then give it 45 minutes (longer if you are concerned or busy doing other things) and most of the mashes are done. An all pilsner malt grist - tend to get at least 75 minutes for my system, but it probably doesn’t need it. For very light British styles, I will mash higher (168F or so) to get better body and if I want a more full bodied beer, I will mash around 154F. I do single infusion almost all the time and won a club competition with a Hefeweizen that was single infusion mashed when almost everyone else decocted.
These modern well modified malts are darn near idiot proofed! Protein rest is history for me, unless I intentionally were to use undermodified malts, which I have not done to date.
I am a tinkerer. I did a few step mashes based on Kai’s calculations and frankly was unhappy with the outcome. The beers using the boiling water infusions had an odd finish. I am not educated enough to know if it was tannins but I know it was “something” unpleasant. I went back to a basic single infusion and hope the results get me back where I was which was pretty darn good beer.
