So I'm trying to adapt the blood orange hefe recipe in Calagione's Extreme Brewing
to all-grain. For a 10 gallon batch, I'm using 10 lbs or each German Pilsener malt and Mutons wheat and then the hop schedule he provides.
I attempted this on Sunday and got a massively stuck sparge. No amount of stirring, grain removal, etc. would help with this. I've since acquired about 3 lbs of rice hulls to prevent this in the future but just need to know the best way to incorporate them.
I've gathered that I probably need to soak them before adding them, but should I just mix the grains and toss in some of the rice hulls as though they were a specialty grain? I don't think I'll need to use them all (couple handfuls seems to be the proper amount). If I am reading correctly, I can probably stir them into a stuck sparge if needed, yes?
A lot of you have never had a stuck sparge even with upwards of 60% wheat in your grain bill. I'm using one of the 10 gallon igloo water coolers with a false bottom and I fly sparge. I understand this would likely not be an issue if I used a picnic-style cooler with a manifold, but this is what I've got for now.
Let me know what luck you guys have had with this sort of thing or any suggestions you have to prevent this for the next batch (this afternoon