Both of them had that 122 rest (at that temperature it is a combined glucan/protein rest).
The one that is in the bottle is nice.
Where you notice the glucan rest part is when draining/sparging/efficiency, IE less chance of your mash becoming a blob of goo when using lots of gummy stuff.
If you want to do just a glucan rest, then something more like 112 is a good temp, as it leaves the protein rest part out. It depends on if you want to retain as much head retention as possible, IE maybe a rye beer with 20% flaked rye, then maybe just do that unless you are trying to eradicate all haze.
As far as "helping out with fermentation", besides the potential mash/sparge efficiency gains, one thing people don't always get is that amylase actually does work at a lot lower temperatures then the typical 147 or 154 or what not. Although not "optimal" , as in it's working slower, amylase is still actually chewing up stuff during the protein rest and especially during the raise to 147 or 154 or whatever it is your raising it to. IE in a 15 minute raise from protein rest to sacc temps, there is plenty of overlap where the beta-amylase is working very efficiently (anything over 130) . So you will pretty much always get a more fermentable wort when doing a step mash.Statistics: Posted by mashani — Sat Jun 09, 2018 2:17 pm
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