This last weekend, I brewed a pretty standard wheat with the bill consisting of approximately 30% wheat malt (15% white wheat malt and 15% red wheat malt) and the remaining 2-row pale. My mash schedule was supposed to be:
5 min @ 115F
raise to 140F and hold for 15 min
raise to 153F and hold for 15 min
Due to some technical difficulties with the sparge arm, my 15 min at 115F turned into 45 min. BUT, I was able to get the HERMS back in action and hit the other two rests right on for the right times. OG turned out fine at 11.6 Brix (1.045 SG), but I’m concerned about the effects of the extended lower mash temp on the flavor profile given the expected “highly sessionable” profile of this light wheat ale.
Any thoughts on what I should expect out of the beer? I suspect it may be a little watery with some head retention problems, but haven’t every had a protein rest go that long before.
While the RDWHAHB holds true, I can’t help but be a little anxious. Thanks forum!
The corollary to the protein rest being essentially completed in the malting process is, apparently, that the proteinases are mostly denatured in the malting process. I was told once that there is so little proteinase activity remaining that you can protein rest all you want since you won’t do much. I don’t make any beers that I feel would benefit from a protein rest, though, so I never bothered to look for the research.
What about traditional floor malted products? Are they still being well-modified such that these rests are unneccessary? I just wonder because I’ve been getting some cloudiness when using Thomas Fawcett Maris Otter, and I’ve heard others are having similar problems.
In reading just a little on this subject, I suppose it might make a difference whether a person was using an American malt with its generally higher protein levels, and a Continental malt with lower protein. This is independent of modification of course, but I’d guess that generally higher protein levels would leave more protein even once well-modified.
Well, my first experience with a long p rest was when I was making an Ofest using about 90% Great Western Munich. It was also my first attempt at decoction and the mash sat at 122 for over an hour. The resulting beer had the body of water and wouldn’t hold a head no matter how high we carbed it.
I am certainly no expert, and Denny, I appreciate your experience. Yours is the first account I’ve heard of a real problem. The warnings I’ve read or heard usually had the word “may” in them. I don’t know why, but I’ve been doing protein rests for awhile now, about 7 batches worth, and haven’t had a problem. In fact, when I pour a draft, the head stays put while the liquid line rises. The lacing is thick, and when I swirl the glass after it’s been sitting for a long while, the head returns readily. That’s not bad is it?
