iandanielursino
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I was making a german pils in my mash and boil 2 with 40 minutes alpha rest and 40 minutes beta rest, and we had a few issues which made the mash take forever, our power kept going on and off and the mash and boil is pretty slow at changing temperatures. We also keep having the mash and boil overflowing the grain basket and emptying the main body if we turn on the circulation pump even a little bit.
Anyways, I notice the bottom of the kettle got scorched pretty bad, and the wort had a whole bunch of like clumpy floaty stuff like four from the grains, which we ended up discarding by just not pumping the very last bit of liquid out of the kettle.
Naturally the wort seems a bit scorched and astringent, but maybe 6 weeks of lagering will help.
I think next time I'll just do single infusion mash again, but I'm wondering if the clumpies are also due to mashing too long, or if there's some other issue. It's also worth noting perhaps that the sparge took forever, did I not break doughballs enough or get my grain milled too fine or something? Maybe overloading the machine, although the manual says 16lb grain/4.8 gallons strike water is the max and I was well under that. I also forgot to treat my sparge water with lactic acid to make it more acidic.
Recipe:
Anyways, I notice the bottom of the kettle got scorched pretty bad, and the wort had a whole bunch of like clumpy floaty stuff like four from the grains, which we ended up discarding by just not pumping the very last bit of liquid out of the kettle.
Naturally the wort seems a bit scorched and astringent, but maybe 6 weeks of lagering will help.
I think next time I'll just do single infusion mash again, but I'm wondering if the clumpies are also due to mashing too long, or if there's some other issue. It's also worth noting perhaps that the sparge took forever, did I not break doughballs enough or get my grain milled too fine or something? Maybe overloading the machine, although the manual says 16lb grain/4.8 gallons strike water is the max and I was well under that. I also forgot to treat my sparge water with lactic acid to make it more acidic.
Recipe:
- Grain bill
- 12 +2/3 lb Pilsner Malt Weyermann
- 9 + 1/3 oz Carafoam malt, Weyermann
- 4 oz aciduated malt, Weyermann
- 13lb 8oz total
- Hops
- 60 min
- 2/3 oz perle 60 min
- 10 min
- 1 oz tettnanger
- 1 oz hallertaller
- 10 min flameout hops
- 1 oz tettnanger
- 1 oz hallertaller
- 60 min
- 4 Gallon mash
- 40 minutes at 142 F
- 40 minutes at 158 F
- 10 minutes at 170 F (mashout)
- Prepare 3 Gallon sparge
- Sparge until 7 Gallon preboil volume
- 70 minute boil
- OG: 1.046 expected 1.054 actual
- FG: 1.006
- Pitching temp: 49 F
- Expected yield: 6.5 Gallon
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