What is the recommended temperature for a protein rest?

The recommended temperature for a protein rest is typically around 122°F for a duration of 15 to 30 minutes. This specific temperature range allows for the optimal breakdown of proteins into simpler forms, which contributes to the overall mouthfeel and body of the beer. During a protein rest, enzymes such as proteases become active, helping to reduce protein content that can lead to haziness in the final product.

The chosen temperature and timing are crucial because if the protein rest is performed too high or too long, it can result in excessive protein breakdown, potentially leading to a beer with a thinner body than desired. Additionally, a lower temperature allows more delicate flavor compounds to be preserved during mashing, enhancing the overall complexity of the beer.

Other temperature ranges given may also serve specific purposes in the mashing process but do not align with the standard practice of performing a protein rest. Each of their intended functions varies, such as promoting beta-glucanase activity or achieving different starch conversion profiles, which may not specifically support the protein breakdown goals of a protein rest.