What I am well confused about is this: I have essentially to make porridge to add to the standard mash, and for this size brewlength - 42l - that is going to require 21l of water minimum (for 3500kg oatmeal). So with regard to this do I:
a) subtract that 21l from my total mash liquor?
b) subtract 30% of my total mash liquor?
c) subtract no mash liquor.
My thinking is that oatmeal probably has a higher absorption than barley malt so I'm leaning towards option b)..
Also, should I still do a beta-glucan rest even after cooking the oats?
