Do we need beta-glucan rest for dry irish stout?

[nexy_sm]

Hi all guys,

I would like to address a question about doing beta-glucan rest when brewing stout with more than 15% of flaked barley. By now I have seen that people put as much as 20% of flaked barley in their stout recipes and nobody suggests beta-glucan rest, although every brewing book suggest using this rest when more than 15 20% of unmalted adjuncts are used. So, what is disadvantage of beta glucan rest when having 205 of flaked barley in the stout, except of course time which will be spent for that.

Cheers

 

[treebeerd]

There would be no disadvantage to doing beta glucan rest. A lot of homebrewers don't rest at different temperatures because their equipment set up for a mash tun (usually a cooler) doesn't allow for further heating during the mash. Other than that it just adds a step, complicating a process that can already get complicated.

 

[mabrungard]

Considering that we add flaked barley for the high mouthfeel from the beta-glucan, it may not be consistent to perform a beta-glucan rest that would break that down.