Coagulation of protein and albumin -- how to ensure clean hot break

I use just enough to (based on my brewing software) get my mash pH to the 5.3-5.4 range. Use it instead of liquid just because I am a Reinheitsgebot fanboy, and it prohibits the use of liquid acid.

 

You really have one of those stickers? Cool!

 

Since we are brewing 1 bbl batches, we start the burner when there are about 5 gal in the kettle, just to cut down on time. Generally boils are 75 min -- and fairly rigorous -- with the first 15 min set aside for the hot break to occur and the proteins to coagulate (and be skimmed without extracting any of the hops).

I have since rechecked my numbers and seen that my mash pH is coming in around 5.5. Higher than I thought, then, but in the so-called "desired range" of 5.4-5.7 that is given in the EZ Water calculator.

Also German brewers apparently have mash pHs in this range, so nothing out of the ordinary there. They do, however, typically employ at the very least an infusion mash...and sometimes even decoction...which would help toward separating the proteins and leaving them in the mash tun.

I wonder if I am experiencing this because I use single infusion temps for my light lager mashes. Anyone have any thoughts here? I may have the opportunity soon to brew on a system with steam jackets and mash rakes, which would make infusion mashing a whole lot easier...

 

Usually take reading at mash out.

 

I suspect my "problem" is in doing single-infusion mashes for these styles. Weird thing is, however, that in some batches the proteins coagulate in the kettle much better than in others. Also going to keep a journal comparing protein contents of the Weyermann bags we use.

 

Had another thought: anyone do a protein rest at 122F to aid in this process? Think it would help?

 

I'm looking to produce clearer wort by leaving many of the proteins behind in the mash. I have frequently read -- usually from U.S. (home)brewers -- that today's fully modified malts obviate the need for things like protein rests, infusion mashes, and decoction. While this may be defensible in theory, I have found that these types of mash regimens do tend to produce beers that are more like the German originals I typically brew.

 

@telejunkie writes in his article that "a 15–30 minute hold in the proteinase range [55-58C] was thought to diminish haze, but not negatively impact foam or body." However, most German brewers hold at 50C. Again, there seems to be conflicting information out there, so I'd love some additional input.

 

I do many/all of the same things to obtain clear wort, but recently have had some batches where my existing processes didn't seem to result in as much coagulation of proteins during the early stages of the boil. What do you do in such cases (assuming you have encountered them)?

There are also the factors of pH that may be playing a role here, as discussed. Just thought I'd ask about the protein rest since, especially when I have utilized one as part of a decoction regiment, I have noticed a distinct layer of coagulated protein atop the grain bed before (and during) sparge.

In Steve Holle's presentation on German brewing techniques, he states that almost ALL German brewers still use infusion mashing (including but not limited to protein rests at 50C). Again, seems to be some conflicting info out there.... Hopefully together we can get to the bottom of it.