How I have never brewed one of my favorite German beers in 22 years of brewing is beyond me, but damn I am already excited to brew this beer. For my first time ever, I will be using a Protein rest in my mash. My grain bill is 14 lbs. Pilsner, 8 lbs. Munich, and 6 lbs. Vienna. I have never done a Protein rest before and I feel that this beer will benefit a lot from it. I am going to bring my mash to 131 degrees for 15 minutes, then with a direct fire and a lot of stirring, I will raise it 154 degrees. My question is how long should I keep my mash at the saccharification rest seeing as how I am doing a Protein rest? Should I stick with a normal 60 minute mash time at 154? Also, should I do a B-Amalyse rest at 142 for 20 minutes? If I am missing any other rests, please feel free to give me an education. I have always been a K.I.S.S. kind of brewer, hence I am looking forward to trying out this new mash profile.
