Is adding the base grain in light of the fact that you are taking the mash over 170F
What of astringency? I know it's a small amount of base grain, but still
what are you wanting to cereal mash? you don't do that to any base grains. there are only a very few things that get that done.
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager
Fermenting: Concord Wine, ESB
im just going to biab the base grain so i can remove it before boiling the corn cereal mash. probably not needed, but it's got to be slightly better than leaving it in
Thanks for assurance.