Sat, 05/29/2010 - 18:43 — hankh
I'm going to brew up a Belgian Blonde Ale, with 77% of my fermentables being pilsener malt. My mash schedule was going to be one rest at 152 for 60 minutes, then mash out. But when getting my ingedients at the shop yesterday, I noticed on the bin for the Belgian Pilsener malt that the description stated (I paraphrase) "Protein rest is not required but is recommended".
Am I alright just going with my single rest at 152, or would a protein rest before that be a better move?
Forums:
I thought a protien rest with these well-modified malts would actually inhibit head formation and retenetion.