andRahr 2-Row Pale. 1.7° L. Rahr 2-Row Pale is an economical base malt. It is made from Harrington barley, grown on the western prairies, and is malted in Minnesota. It is high in enzymes, well modified, clean and smooth. 2-row easily converts with a single step infusion mash, but a protein rest is recommended for improved clarity.
i've been avoiding using these malts because i've rather unsure exactly what a protein rest is. after researching, i'm not much clearer. it appears that it involves heating the mash to temperture levels in steps. specifically, 104*F, 140*F, and 158*F for, on average 30 minutes each.is that it? where's the 'rest'? and is this the same thing that i always thought step-mashing was?thanks,Rahr 6-Row Pale. 1.7° L. Optimized for adjunct brewing—its high enzyme content easily converts corn, rice, oats, etc. Six-row is also useful in lautering wheat beers due to it high husk content. However, six-row is high in protein, and can result in increased break and haze. A protein rest is required.