SailorTodd
Well-Known Member
I am brewing a pseudo-roggenbier tomorrow with following grain bill:
4lb Weyermann Rye Malt
4lb 2-row
2lb 6-row
1lb Munich
.5lb CaraRed
(.5lb rice hulls)
I'm trying to figure out if I need a beta-glucan rest at 110F for 20 min to kick off my mash. Thoughts, opinions and advice?
Also, is it possible to add just the rye malt for the beta-glucan rest and then add the rest of the grains? Due to the limitations of my equipment and skill, I will be doing an infusion mash. Because of this I am concerned about my mash thickness and being able to reach my mash temps properly. My thought is that if I do a beta-glucan rest with just the rye, with about 4 qts of water, then add the grain and water to bring the volume up to 1.25-1.5 qt/lb and 152F, I'd only have to raise the second infusion temp to 190, whereas if I use a rest on the full grain bill, and have a ratio of NLT .75qt/lb, I'd have to raise my next infusion temp to nearly boiling to reach my desired mash temp and volume.
4lb Weyermann Rye Malt
4lb 2-row
2lb 6-row
1lb Munich
.5lb CaraRed
(.5lb rice hulls)
I'm trying to figure out if I need a beta-glucan rest at 110F for 20 min to kick off my mash. Thoughts, opinions and advice?
Also, is it possible to add just the rye malt for the beta-glucan rest and then add the rest of the grains? Due to the limitations of my equipment and skill, I will be doing an infusion mash. Because of this I am concerned about my mash thickness and being able to reach my mash temps properly. My thought is that if I do a beta-glucan rest with just the rye, with about 4 qts of water, then add the grain and water to bring the volume up to 1.25-1.5 qt/lb and 152F, I'd only have to raise the second infusion temp to 190, whereas if I use a rest on the full grain bill, and have a ratio of NLT .75qt/lb, I'd have to raise my next infusion temp to nearly boiling to reach my desired mash temp and volume.