I will be brewing my first AG batch within the next week, It will be an oatmeal stout, which I will do a beta gluten rest at 110. My questions are: Do I add my total grain bill for the beta gluten rest or just the oatmeal? Also, is the a specific ratio of water to grain to use for a beta gluten rest, or is using enough so when I infuse to reach the correct temp for saccharification and get 1.5/lb?
Thanks
Thanks