Below this the amylases don't work on starch. Acid rests (~35 °C),
protein/ferulic rests (45–53 °C) and dough-in stands convert nothing, so
including them would pull the effective temperature down and predict a beer
much drier than it finishes. 55 °C is the bottom of beta-amylase's useful
range.
Coolest rest that counts as saccharification, °C.
Below this the amylases don't work on starch. Acid rests (~35 °C), protein/ferulic rests (45–53 °C) and dough-in stands convert nothing, so including them would pull the effective temperature down and predict a beer much drier than it finishes. 55 °C is the bottom of beta-amylase's useful range.