What temperature range was traditionally used for the acid rest by Pilsner brewers?

The temperature range of 86-126°F is traditionally used for the acid rest in brewing, particularly by Pilsner brewers. This process typically occurs during the mashing stage, where the mash temperature is held at this lower range to enhance the activity of certain enzymes, specifically those that convert starches into sugars while also promoting the breakdown of proteins.

By maintaining the mash temperature within this range, it encourages the production of various organic acids, such as lactic acid, which can aid in creating a more refined flavor profile, characteristic of the clean and crisp taste found in Pilsner beers. This process also helps in lowering the pH of the mash, making for a more favorable environment for following enzymatic activity, which is crucial in the creation of a high-quality lager.

Other temperature ranges mentioned are typically associated with other phases of the mashing process, such as the main saccharification rest or mash-out, and would not achieve the specific enzymatic effects desired during an acid rest.