Protien rest percentages

Mashing
#1

Hey all, working on a Mexican Lager for Cinco de Mayo! Wanted to be sure I had enough 6-row for the corn and rice… Any thoughts on this one?

(38.6%) 6-Row
(38.6%) 2-Row
(11.4%) Flaked Corn
(11.4%) Flaked Rice
(16.4IBU liberty and White Labs Mexican lager yeast)

For process, we were planning on adding all but the two row for a 30 minute protein rest at 122, then adding the two-row and warmer water to bring the total temp up to 149-151 for a 60 minute rest before a fly sparge at 170.

Let me know!
Thanks,
Paul

#2

IMO, that’s way too long a rest at 122. You may very well ruin the head and body of the beer. I’d recommend no more than 10 min. at 122 or 15 min. at 131.

#3

You could get some amylase to add to your mash. That’s a lot of rice and corn. Alternatively, you could drink beer on Cinco de Mayo. Sorry. I kid because I care.

#4

He’s got plenty of enzymes there without amylase.