I Doughed in today a 10 gallon Rye Porter that ive only made in 5 gallons before. I didn't take into consideration the expansion of the Flaked Rye i cooked and cooled to add to the Mash.
Anyway, i couldn't get all my strike water in my Tun leaving my mash temp at 145 instead of 154. I was just going to let it ride and after about 45 min i had a idea to pull a gallon of mash and Decoct it. Got it boiling in about 5 minutes and added it back to the mash and hit 154 on the dot.
Im going to let it mash again for 30 min and finish up
Basiclly i got a 50min Beta Rest and a 30 Min Alpha rest.
Question is, how will the long Beta rest affect the mouthfeel of the beer.
One Keg if for some buddies at the American Royal BBQ and part of the second will be bottle for competition. Will the Beta Rest thin the beer too much or will the difference between a single rest mash be barely noticed?