What is the recommended temperature range for a protein rest?

The recommended temperature range for a protein rest in the mashing process is indeed between 120-135°F. This temperature allows for the activity of proteolytic enzymes, which break down proteins into smaller peptides and amino acids. This process is beneficial as it can help improve the clarity of the beer by reducing haze, enhance body and mouthfeel, and create a more complex flavor profile.

At these temperatures, the enzymes, particularly peptidases and proteases, are activated, assisting in the solubilization of proteins that can otherwise contribute to chill haze. This stage is often utilized to create a desirable texture and mouthfeel in the final beer, making it a critical part of the brewing process.

The other options fall outside the ideal range for a protein rest. Higher temperatures would denature enzymes, ceasing their activity, while lower temperatures would not provide optimal conditions for the effective breakdown of proteins. Thus, sticking to the 120-135°F range is essential for achieving the desired outcomes in the mashing process.