My MDIS recipe makes a great imperial stout, but it's prone to a stuck sparge because of the rolled oats and flaked barley. I've updated the instructions to include a 20 minute beta glucan rest and added a pound of rice hulls.
1.Wet crush 1/2 the grain, adding half of the flaked barley and rolled oats just prior to crushing
2.Mash in with 4 gal of 110* F water and 1 tsp gypsum (beta glucan rest). Aim for ~106* F.)
3.Hold the temperature for ~20 minutes for a beta glucan rest.
4.If you want a little more efficiency, do a decoction to raise the temperature to ~135° F
5.Raise temperature to ~157* F, either with direct heat or a decoction. Place in an insulated area and let mash overnight.
6.Next morning, lauter 4 gallons and set aside for the first part of the wort to boil
7.Lauter 2 more gallons (or more, if the gravity is over ~1.010) and set aside. This will be used to mash the second mash.
8.Crush the remaining half of the grain, adding the flaked barley and rolled oats after crushing.
9.Clean out the lauter tun and mash the second half of the grain with the 2 gallons of wort at ~110 degrees F for a 104* F beta glucan rest for 20 minutes.
10.Raise the temperature to ~157* F (again, either with direct heat or a decoction mash, or both) and wait an hour or two, or overnight, or until conversion is complete.
11.Lauter another 4 gallons.
12.Bring the 4 gallons from both half batches to a boil and proceed as normal.
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