Beta Glucan Rest for Flaked Oats

Hi all,

I'm going to do a full volume BIAB for an oatmeal stout in a 60l gas fired pot.
I have read that a beta glucan rest for 20 minutes at 44C will reduce the gumminess of the mash (John Palmer's book)

This is the grain bill:
3.6kg of 2 Row Base Malt
0.23kg of Black Roast Barley
0.23kg of flaked barley
0.23kg of Crystal 60L Malt
0.23kg of flaked oats (quick oats)

Is it reasonable to put all of the grains into the bag in the pot and heat to 43C then rest for 20 min and after the rest heat to my mash temperature?

Is there a better way to do the beta glucan rest?

Is the beta glucan rest even needed in BIAB?

Thanks

Valvefan

interesting i never heard it would reduce gummieness,i believe it would make the oats more easily broken down by the enzymes,reguardless you may want to include some rice hulls to ease lautering.

I Wouldn't worry about that for BIAB.