Promalt experiment #3:
Mash:
2 lbs 8 oz corn grits, lightly toasted
1 lb 12 oz wild rice, medium toasted
4 oz pecans, chopped, roasted, and pressed between paper towels to remove oil
1 tsp gypsum
Boil:
2 lbs organic grade B maple syrup
12 oz molasses
8 oz maltodextrine
1/2 tsp yeast nutrient
Hops:
0.3 oz U.S. Northern Brewer, 60 min
0.7 oz U.S. Northern Brewer, 15 min
Yeast: S-04
OG: 1.066
IBUs: 29.6 (Average)
Mash schedule:
Cereal mash at boiling for 3 hours (I had to leave for class before I could add enzymes). Drop to 120°F, add promalt, rest for 45 minutes stirring every 10 minutes or so. Bring up to 142°F, add additional amylase, rest for an hour, stirring every 10 minutes or so. I skipped the glucanase rest because my grains were just corn and rice, so not very high in beta-glucans. From the mash I collected about 4 gallons of 1.030 wort, about 60% efficiency. I blame myself for rushing the mash; had I left it another hour, I probably could have achieved 75%.
But it's just as well I didn't, because I goofed in the syrup additions. For some reason I thought I could just measure out 24 fluid ounces of maple syrup (which is the weight I meant to add), but it turns out syrup is denser than water and 24 oz of it weighs about 2 lbs. So I ended up with a higher OG than I intended (was aiming for 1.056), but that's fine, because my last two beers have been pretty low-gravity.
At first, I was not optimistic about this beer, because the mash had a very odd smell--kinda salty, almost cheesy or fishy--before I added the enzymes. I blame the wild rice, which smells kinda marshy and did not smell great after roasting. But I persevered, and the resulting wort was nutty and delicious. I think this will turn out to be a fine beer, especially because it's finally cooling off around here so my fermentation temps will be in a more hospitable range.
Mash:
2 lbs 8 oz corn grits, lightly toasted
1 lb 12 oz wild rice, medium toasted
4 oz pecans, chopped, roasted, and pressed between paper towels to remove oil
1 tsp gypsum
Boil:
2 lbs organic grade B maple syrup
12 oz molasses
8 oz maltodextrine
1/2 tsp yeast nutrient
Hops:
0.3 oz U.S. Northern Brewer, 60 min
0.7 oz U.S. Northern Brewer, 15 min
Yeast: S-04
OG: 1.066
IBUs: 29.6 (Average)
Mash schedule:
Cereal mash at boiling for 3 hours (I had to leave for class before I could add enzymes). Drop to 120°F, add promalt, rest for 45 minutes stirring every 10 minutes or so. Bring up to 142°F, add additional amylase, rest for an hour, stirring every 10 minutes or so. I skipped the glucanase rest because my grains were just corn and rice, so not very high in beta-glucans. From the mash I collected about 4 gallons of 1.030 wort, about 60% efficiency. I blame myself for rushing the mash; had I left it another hour, I probably could have achieved 75%.
But it's just as well I didn't, because I goofed in the syrup additions. For some reason I thought I could just measure out 24 fluid ounces of maple syrup (which is the weight I meant to add), but it turns out syrup is denser than water and 24 oz of it weighs about 2 lbs. So I ended up with a higher OG than I intended (was aiming for 1.056), but that's fine, because my last two beers have been pretty low-gravity.
At first, I was not optimistic about this beer, because the mash had a very odd smell--kinda salty, almost cheesy or fishy--before I added the enzymes. I blame the wild rice, which smells kinda marshy and did not smell great after roasting. But I persevered, and the resulting wort was nutty and delicious. I think this will turn out to be a fine beer, especially because it's finally cooling off around here so my fermentation temps will be in a more hospitable range.