I've been mashing the following successfully, but in an attempt to streamlining my cook days, wondering if the rest times may be overkill that could be shortened.
300 gallon mash
250 gal water, 250#rye, 250#wheat
pH to 5.5 add 40ml Bioglucanase and 200ml Hitempase - hold at 120 for 30 min
heat to 180 - hold for 60 min
cool to 140, pH to 5.5 add 40ml Bioglucanase and 200ml amylo300 - hold for 60 min
In my past brewering career I played with saccharification rest times, all the way from a full hour to as short as beginning vorlauf as soon as I was mashed in and began runoff. I settled on 30 min as I got the same conversion as 60 min - rests shorter than 30 min resulted in less conversion, but not nearly as bad as you would think being as modern malts are so well modified. So I got to thinking that I could potentially shorten my 140 rest and maybe my 180. Thoughts?