Never had this happen before. First time using Swaen malt (76% Swaen pilsner, 24% Swaen pale ale). 90 minute mash that began at 1 qt/pound, because I typically add make-up water over the course of the 90 minutes to maintain mash temps. 1.0 qt/pound is a bit unusual for me even though I want room for additions, quite thick - usually it's about 1.2 qt/pound.
Mash at 150F, ph = 5.35. At 90 minutes tested several times for starch conversion, with clean sample (no grain, just surface liquid) each time, and each time returned a dark blue-black result.
Anyone have issues with Swaen malts converting? I'm letting it go another 30 minutes, but I shouldn't need 2 hours mash time, even if it's a 150F mash.
Edit: 2 hours. No change. This is extremely bizarre.
Edit: 2.5 hours, no change. Finally stepped to 160.5 x 30 minutes, and it converted. But, vorlauf is terrible. Still not clearing after over an hour of slow recirc.
Completely puzzled. I don't know if this malt is undermodified or something and I should have done a protein rest, but would have presumed unless specified deliberately as an undermodified malt (e.g., for a Pilsner Urquell, decoction), I wouldn't have dreamed it would require a protein rest in today's malt. It may be me, but I know I'll never use this malt again.
Mash at 150F, ph = 5.35. At 90 minutes tested several times for starch conversion, with clean sample (no grain, just surface liquid) each time, and each time returned a dark blue-black result.
Anyone have issues with Swaen malts converting? I'm letting it go another 30 minutes, but I shouldn't need 2 hours mash time, even if it's a 150F mash.
Edit: 2 hours. No change. This is extremely bizarre.
Edit: 2.5 hours, no change. Finally stepped to 160.5 x 30 minutes, and it converted. But, vorlauf is terrible. Still not clearing after over an hour of slow recirc.
Completely puzzled. I don't know if this malt is undermodified or something and I should have done a protein rest, but would have presumed unless specified deliberately as an undermodified malt (e.g., for a Pilsner Urquell, decoction), I wouldn't have dreamed it would require a protein rest in today's malt. It may be me, but I know I'll never use this malt again.
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