Speidel 41000-20, Официальное инструкционное руководство

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Saccharification rest 1
In the third mash phase, further starch components are broken down
with the aid of enzymes active at this temperature level and liquefied in
the wort. The temperature stage is about 73 °C and is also maintained
for about 35 minutes.
Saccharification rest 2
In the last phase, residual starches saccharify and thus form even more
non-fermentable extracts, which make the beer a little more full-bodied.
The wort is heated up to 78 °C with constant pumping and kept there for
10 minutes. An iodine sample can be used to determine whether residual
starch is still present in the wort. To do this, drip some wort onto a white
plate and add some iodine. If the sample discolours brown-red or yellow,
saccharification is sufficient. If not, the last temperature stage must be
kept longer.