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I'm thinking on brewing the dry stout recipe from BCS. The recipe calls for a protein rest of 15 minutes at 120 degrees before raising to a 150 degree mash temp. Would the protein rest be required if using Maris Otter as the base malt or would I be able to skip it and go with a single step mash at 150?

Thanks

I think I still try to do a stovetop rest wit some malt and flaked barley, but I'm not sure if I can say the beer is any better....

I'd skip it.

I'm not familiar with the recipe, but British malts were always modified to the point where you didn't need a protein rest. Is there a lot of high protein adjuncts in it?

amartin wrote:I'm not familiar with the recipe, but British malts were always modified to the point where you didn't need a protein rest. Is there a lot of high protein adjuncts in it?

70% MO, 20% flaked Barley and 10% roasted barley

That's a lot of flaked barley. I'd probably use a protein rest if I was going to use that much, but I'd probably just drop it to 5% or so first.

For what it's worth, I recently did a recipe almost exactly like this (just 1 or 2% diff here and there). I did a single infusion and my efficiency was shit. I'm not saying it was from the lack of protein rest as I don't have concrete evidence. FWIW.

I did the exact same recipe a couple years ago, and had this same question at the time. It was recommended to me by several homebrewers to just skip the rest.

HOWEVER, I did that and my efficiency wasn't great at all. I usually have pretty crappy efficiency when I use flaked barley, so I'm not sure if it was due to the lack of a protein rest or not.

For the extra 20 minutes or so, sounds like I may follow along with the 120 degree rest as suggested in the book. Thanks!