mkade
Well-Known Member
I am currently making a recipe from Radical Brewing. After a two hour mash (mostly at 151-153, but started high, between 156-158 for first 15 minutes), I tasted the wort and it was actually bitter. I did a starch conversion test with iodophor, and it wasn't done converting. Worried that most enzymes wouldn't have survived after 2 hours of mashing, I had 1.5 lbs of 6-row domestic that I added, hoping it would help with starch conversion. I'm waiting 30 minutes now. Does anyone have any idea why wort would taste bitter? There's no hops or herbs in it. I listed the malts in the wort:
13 lbs biscuit malt
6 lbs pale ale malt
6.5 gallons water
13 lbs biscuit malt
6 lbs pale ale malt
6.5 gallons water