Multi-Rest Mashing

Multi-Rest Mashing

A popular multi-rest mash schedule is the 40°C - 60°C - 70°C (104 - 140 - 158°F) mash, using a half hour rest at each temperature, first advocated for homebrewers by George Fix.
This mash schedule produces high yields and good fermentability.
The time at 40°C improves the liquefaction of the mash and promotes enzyme activity.
Several enzymes are at work, liquefying the mash and breaking down the starchy endosperm so the starches can dissolve.

Resting the mash at this temperature has been show to improve the yield, regardless of the malts used.

Varying the times spent at the 60 and 70°C rests allows you to adjust the fermentable sugar profiles

For example,
1). a 20 minute rest at 60°C, combined with a 40 minute rest at 70°C produces a sweet, heavy, dextrinous beer;
while switching the times at those temperatures would produce a drier, lighter bodied, more alcoholic beer from the same grain bill.
2).If you use less well-modified malts, such as German Pils malt, a multi-rest mash will produce maltier tasting beers although they need a protein rest to fully realize their potential.
In this case the mash schedule suggested by Fix is 50 - 60 - 70°C, again with half hour rests.
The rest at 50°C takes the place of the liquefaction rest at 40°C and provides the necessary protein rest.
This schedule is well suited for producing continental lager beers.
These schedules are provided as guidelines.

Multi-rest mashes require you to add heat to the mash to achieve the various temperature rests.

The mash can be placed in a pre-warmed oven (125 - 150 °F) to keep the mash from losing heat during the rests.
Edited By Daisy
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