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I believe this would be a protein rest, though the temperature is considerably lower than what I have heard before. John Palmer, in his excellent book, says to use a temp between 113 and 131 degrees. Here is the link http://www.howtobrew.com/section3/chapter14-4.html. I have used this method quite a bit and seen a noticeable difference in the beer head ...


Yes, you use the wort you create by steeping as part of your boil volume. The method looks fine. I wouldn't worry about steeping efficiency. You won't get more than a few gravity points out of it unless you steep several pounds of grain. Also, be aware that not all grains are suitable for steeping. Some need an actual minimash.

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