Brickhouse
Active Member
I direct fire my mash tun, which has a false bottom. Usually I don't have a problem with scortching, but yesterday when I was mashing 18 lbs of Pilsner malt for a Golden Strong in a multi-step mash I got a huge amount of scortching. I stirred constantly and pumped out full bore as usual.
I'm thinking it may have been because of the steps. My first step was at 95F. It was during the ramps up from 95 to 130F and to 140F that I smelled the scortching. Do you think the unconverted starches contributed to the more than usual scortching?
The wert didn't taste smoky or scorched. What do you think will be the results of my scortched mash?
I'm thinking it may have been because of the steps. My first step was at 95F. It was during the ramps up from 95 to 130F and to 140F that I smelled the scortching. Do you think the unconverted starches contributed to the more than usual scortching?
The wert didn't taste smoky or scorched. What do you think will be the results of my scortched mash?