stratslinger

Recipes 

I brewed up a Wiezenbock today, using Jamil's recipe from Brewing Classic Styles. This was only my second brew day, and went quite well with one exception: stuck sparge!!!

For anyone considering making the leap to AG, or anyone who's just getting started in AG, remember the key lesson I forgot: Malted Wheat does not contain husks! Translation: Malted Wheat can lead to stuck sparges when it's a large part of your grain bill (I had 10lbs Malted Wheat in an 18.25lb grain bill).

If I had been thinking, it would've cost me like a buck, maybe two, to get a half pound of rice hulls and add them to my grist - and I probably never would've gotten stuck.

As it was, I was able to mostly unstick things well enough and carry on with my brew day - but dealing with it probably added a good 30 minutes!

avidhomebrewer

Recipes 

Alternatively, and the method that I routinely use, is to do a protein rest when mashing rye or wheat. I would mash that batch for about 30 minutes at around 122, then crank it up to whatever temp you need after that.

Stuck mashes really suck!