Hi all,
I'm going to do a full volume BIAB for an oatmeal stout in a 60l gas fired pot.
I have read that a beta glucan rest for 20 minutes at 44C will reduce the gumminess of the mash (John Palmer's book)
This is the grain bill?
3.6kg of 2 Row Base Malt
0.23kg of Black Roast Barley
0.23kg of flaked barley
0.23kg of Crystal 60L Malt
0.23kg of flaked oats (quick oats)
Is it reasonable to put all of the grains into the bag in the pot and heat to 43C then rest 20 min then heat to my mash temperature?
Is there a better way to do the beta glucan rest?
Is the beta glucan rest even needed in BIAB?
Thanks
Valvefan
Post #2 made 13 years ago
Not enough oats to even worry about it (in my opinion).
---Todd
---Todd
WWBBD?
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- SVA Brewer With Over 100 Brews From United States of America
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Post #3 made 13 years ago
+1 I don't think you'll even notice with that amount
Why is everyone talking about "Cheese"
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- SVA Brewer With Over 50 Brews From Great Britain
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Post #4 made 13 years ago
+2
I don't have a good feeling for when its necessary, I guess it depends on how long you want to wait for the bag to drain. If you have a nice sky hook or can wait a long time, then you might not ever need one. Dunno. Skip it this time and you might get a better feeling for it.
I don't have a good feeling for when its necessary, I guess it depends on how long you want to wait for the bag to drain. If you have a nice sky hook or can wait a long time, then you might not ever need one. Dunno. Skip it this time and you might get a better feeling for it.
