Beta Gluconase rest

[Mad Scientist]

I'm brewing my Chrstmas Ale this weekend, and part of the recipe calls for oats, I was planning on doing a beat gluconase rest at 120F for about 30 minutes with a pound of six row.

The recipe follows:
15 lbs 2-row
2 lbs Mexican Cone Brown sugar
1 lb six row
1 lb Honey Malt
1 lb Melanoiden
1 lb oats (flaked)
1 lb victory
0.5 lb crystal 40
0.5 lb crystal 75
0.25 lb chocolate malt
Simcoe or chinook for bittering and a little flavor...nothing excessive here.

I may reduce some of the existing crystal malts, and add some darker crystal, to get some greater variety and flavor layering. I have a pound of biscuit, so I may swap that for something else...suggestions there?

I was also thinking of increasing the oats to two pounds.

I guess the question here is the beta glucose rest at 120 F for 30 minutes...is that correct?
And would this be enough if I chose to do the rest with two pounds of oats and one pound of six row?
Fianally, how much water to use? I was thinking 1 quart per pound......

[BrewDog]

You want to mini-mash the oats separately with 6-row at 120, then dough in the rest of the grains with the 2 row at 155 (or whatever)? Is that right? (I assume this is to avoid the glucan/protein rest with the majority of the grains which don't need it).

If so, 1 lb isn't quite enough to do 2 lbs of oats by itself. I'd say you'd be safer with 2.

If not, the 15 lbs of 2 row is more than enough to convert the other grains that need converting, including the oats, so the 6 row wouldn't be mandatory.

HTH-

[MichaelM]

I would have never thought of doing a separate BG rest like that, thats pretty smart think the next time I do my oatmeal stout I will do the same thing

[Mad Scientist]

Originally posted by BrewDog
You want to mini-mash the oats separately with 6-row at 120, then dough in the rest of the grains with the 2 row at 155 (or whatever)? Is that right? (I assume this is to avoid the glucan/protein rest with the majority of the grains which don't need it).

Yes, I was going to mash the 6-row and the oat before the rest of the mash.

After further though, I decided to keep it at 1lb of oats.

So you think that I really did not need the 6-row? If so, I'll just save it for something else.

[corkybstewart]

Is this a recipe for 5 gallons?
I always mash my oats with the rest of my grain, at +-150F. I don't think there's any need for the separate mini-mash, though it probably won't hurt.
BTW I drank that bottle of last year's Christmas ale last week. Still pretty damn tasty but not overcarbonated like you warned.

[BrewDog]

base malts:
15 lbs 2-row
1 lb six row

need mashing:
1 lb Honey Malt ? maybe it might have its enzymes still?
1 lb Melanoiden
1 lb oats (flaked)

don't need mashing:
2 lbs Mexican Cone Brown sugar
1 lb victory
0.5 lb crystal 40
0.5 lb crystal 75
0.25 lb chocolate malt


You have worst case 3 lbs of grains that need to be mashed. 15lbs of 2 row can easily handle that without the 6 row. You could take 2 lbs of 2 row and the oats and do the separate BG rest with no problems, then add the other 13lbs for the 'main' mash. You'd end up with the best of both worlds, where you get the nice glucan/protein degradation plus you skip this for the rest of the main mash.

[darylM]

I have been looking at using oatmeal for a porter and on the How to Brew website it states that unless the oatmeal is >25% of your grainbill, just add extra water at mash out. My advice is don't worry and mash as usual.