Speidel 41000-20, Official Instruction Manual

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Protein rest
During the protein rest, the large protein molecules of the malt are split
into small building blocks. The protein rest is important for the clarifi-
cation and palatefulness, but especially for the foam stability and the
carbonic acid binding capacity of the beer. The temperature is approx.
52 ° C and is maintained for 5-20 minutes depending on the programmed
recipe. For better foam stability, this phase is omitted in some recipes.
The display now shows the rest, set and actual temperature and the set
and actual time. Time counting starts when the target temperature is
reached. The other phases are processed fully automatically. The display
also shows the corresponding times and temperatures.
With Cancel the brewing process can be interrupted. Afterwards, a query
appears asking whether the automatic system should continue or whet-
her a complete abort is desired.
Click on Overview to get an overview of the current status of the brewing
process.
The Help button provides you with assistance in various areas of the
brewing process. Like mashing, for example.