Beta Glucan Rest for Flsked Oats
I'm going to do a full volume BIAB for an oatmeal stout in a 60l gas fired pot.
I have read that a beta glucan rest for 20 minutes at 44C will reduce the gumminess of the mash (John Palmer's book)
This is the grain bill:
3.6kg of 2 Row Base Malt
0.23kg of Black Roast Barley
0.23kg of flaked barley
0.23kg of Crystal 60L Malt
0.23kg of flaked oats (quick oats)
Is it reasonable to put all of the grains into the bag in the pot and heat to 43C then rest for 20 min and after the rest heat to my mash temperature?
Is there a better way to do the beta glucan rest?
Is the beta glucan rest even needed in BIAB?
Obviously, I tried to type FLAKED oats.
With that small a quantity of flaked oat I really don't see any need for a beta glucan rest. I have used quite a bit more flaked oat than that without adverse consequences, and I was using a fly sparge technique! I would just do a sach. rest.
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