Originally Posted by Nateo
When using large amounts of wheat I'll do a beta glucan rest. I think 10 minutes is usually long enough, IIRC. It'll turn from oatmeal into a "normal" mash. How long that'll take may vary. No experience with rye.
There's ~27% crystal malts in the mash too, so I figure I may need the longer rest for the enzymes to work. Not sure though. Maybe I'll aim for 15 min.
Anyone have experience with rye malt and BG-rests? Even though the rye is malted it seems to turn gummy. Maybe a protein rest is more appropriate, but I don't want to reduce head retention.