Infusion Mashing – German brewing and more
This is actually the first additional mash rest that comes to mind when step mashes are discussed. The temperature and extend of this rest depends on the degree of modification of the malt. Rest temperatures closer to 122 °F (50 °F) emphasize the generation of short length proteins (amino acids) and temperatures closer to 133 °F (55 °C) result in more medium chained proteins (good for head retention and body). Well-modified modern malts, which already have higher levels of amino acids, may benefit from a protein rest closer to 133 °F (55 °C) or don’t require a protein rest at all.
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