Mashout with rye beer?

[seanppp]

I did a homebrew with a very high percentage of rye the other day with a pro shift brewer. He was afraid of a stuck mash (understandably), and I suggested we do a mashout at 168F to lower the viscosity of the wort, but he said that the beta glucans in fact get more viscious with increased temperature. Didn't make sense to me, but is this correct?

 

[smithmd4]

Yup.

The mashout stops enzymatic activity. The beta glucans are what make rye such a sticky mess. The mash does thicken up as the temp drops, so a mashout/hot sparge will help, but the beta glucan rest is what breaks down the protein that creates a gummy mash.