Hello,
Long time reader, first time poster here.
In 2 days I'm brewing roggenbier with 50% of rye. I read in several sources that beta-glucane rest is highly desirable for such a high amount of rye. However I never did step mashing on m system yet. So I was thinking what would be the best way to do it. I using SS eKettle so normally (i.e. single infusion at succ temp) bag scorching is not a problem but I have no idea what will happen when I will be raising the heat after the beta-glucane rest. But then I remembered that I can hang the bag above the kettle. So I came up with the plan:
1. Heat the water (full volume) to 40°C
2. Load all the malt
3. Do the beta-glucane rest for 20 min
4. Raise the bag with malt from the kettle
5. Heat the wort to 66°C for succ rest
6. Lower the bag and continue as usual
Does this approach make sense? Or should I just scratch rest at 40°C on do classic single infusion?
Thank you!
Long time reader, first time poster here.
In 2 days I'm brewing roggenbier with 50% of rye. I read in several sources that beta-glucane rest is highly desirable for such a high amount of rye. However I never did step mashing on m system yet. So I was thinking what would be the best way to do it. I using SS eKettle so normally (i.e. single infusion at succ temp) bag scorching is not a problem but I have no idea what will happen when I will be raising the heat after the beta-glucane rest. But then I remembered that I can hang the bag above the kettle. So I came up with the plan:
1. Heat the water (full volume) to 40°C
2. Load all the malt
3. Do the beta-glucane rest for 20 min
4. Raise the bag with malt from the kettle
5. Heat the wort to 66°C for succ rest
6. Lower the bag and continue as usual
Does this approach make sense? Or should I just scratch rest at 40°C on do classic single infusion?
Thank you!