There are many grains suitable for use when brewing, malted barley oats and wheat are some of the most common.
When using the Grainfather, the crush of the grain is what is important – we recommend a crush of 1.27 – 1.4 mm (0.05 – 0.055") for best results.
Using a lot of wheat or oats in your mash results in a high amount of ‘beta-glucans’ which can create a gummy consistency in your mash.
This can lead to stuck mashes or sparges. If you are using a high percentage of oats and grains we would recommend utilising a beta-glucan rest in your mash profile (30 minutes at 40°C/104°F)