I just milled my grain for tomorrows Irish Stout. After that, I found out that I have to do a cereal mash because of 25% raw barley I am using (raw, not flaked or rolled). What to do now, when all the grain is milled and mixed together?
Do I need a protein rest or add any other step into my mashing schedule?
Would it be enough to mash at 148F for a prolonged period of time (like 90 minutes)? I want to dry the hell out of it anyway.