SpanishCastleAle
Well-Known Member
I'm making an Oatmeal Stout tomorrow. I read somewhere that if using a decent amount of Oats that a Beta Glucan rest at 110o F might be a good idea. Easy enough...but what is it doing and/or why do it? Are we just breaking up the chain of glucose molecules? Is the purpose to ensure the wort is not too viscous?
For an Oatmeal Stout, would you do a protien rest too? Being a Stout it's not like clarity is a big issue. And what temp (or temps) for saccarification do you like? I was just gonna do the Beta Glucan rest then shoot straight up to 154o-156o F or so.
It it matters this is a 6 gal batch with:
8# Maris Otter
1# Roast Barley
1# Crystal 60L
1# Flaked Oats
.25# Molasses
For an Oatmeal Stout, would you do a protien rest too? Being a Stout it's not like clarity is a big issue. And what temp (or temps) for saccarification do you like? I was just gonna do the Beta Glucan rest then shoot straight up to 154o-156o F or so.
It it matters this is a 6 gal batch with:
8# Maris Otter
1# Roast Barley
1# Crystal 60L
1# Flaked Oats
.25# Molasses