I’ve tried TWO TIMES to do a 122F protein rest with Bohemian Floor-malted Pilsner malt followed by an infusion of boiling water to 155F. At the end of the 90 min hold at 155F, I still don’t get complete starch conversion. Waiting longer does not fix it. The runoff is like oatmeal water and the sparge eventually slows to almost a halt.
Did the infusion of boiling water inactivate the amylase enzymes? I tried to carefully add the water ladle by ladle and stir.
This malt should only be SLIGHTLY modified and is suitable for single infusion mashing, but I thought I’d try to do a protein rest as a learning experience.
Anyone else experience haze issues with a protein rest? I thought it was supposed to HELP with haze, but I guess that’s referring to protein, not carbs.