Beta Glucan Rest: Mastering Step Mash All Grain Brewing

[TowelBoy_2013]

In part 2 of our 6-part series we cover the next mashing step... the Beta Glucan Rest. Find out why we do it, why it's so important and how to do it successfully. Check the video out here!

 

[Dave Y]

Great video! I step mash with a biab. hoist the bag out and slowly increase to the desired temp and lower my biab back in for each step, little tricky but the outcome worked

I will step mash, particularly the beta-glucan rest for beers high in rye or wheat, but I just raise the mash temp with power set to 100%. It doesn’t take more than a few minutes to get to the next step.

 

[Mont Y. Märzen]

I will step mash, particularly the beta-glucan rest for beers high in rye or wheat, but I just raise the mash temp with power set to 100%. It doesn’t take more than a few minutes to get to the next step.

Depending on your kettle setup, there are some good 'false bottoms' for BIAB that allow you to direct-fire your mash without lifting the bag. Check out these from BrewHardware. (I use one in my Bayou Classic kettle)

https://www.brewhardware.com/category_s/1826.htm

The questions to answer are what is the diameter of your pot, and how tall do the standoff bolts need to be to clear your pickup tube and other hardware.

Note, using one of these will reduce your water/grain ratio, but you'll still be well above traditional mashes without negatively affecting conversion, especially if recirculating. And if recirculating, be careful to keep the flow low so as not to draw a vacuum under the bag while the burner is lit or you'll scorch the bottom of the kettle leading to off flavors. Manual potting shouldn't be an issue as long as you don't over-draw. (probably 2-4 qts every 10 minutes would be fine)