I am 2 days out from my first attempt at a partial mash...didn't really go well.
I am making a hoegaarden clone wit with the following recipe :
1.5lb Belgian 2-row Pilsener malt
1.25 lb flaked wheat
8oz Belgian aromatic malt
4oz flaked oats
Mash at 150F for 90 min
3.5 lbs DME [email protected]
1oz Kent Goldings @45 min
.5oz Kent Goldings @13 min
.25oz bitter orange peel @ 13min
3/4tsp crushed corriander seed @ 13min
1/8tsp crushed cumin seed @ 13min
small pinch of grains of paradise @13 min
.5oz Czech Saaz @ 2 min
.5oz bitter orange peel @ 2min
1/2tsp crushed corriander seed @ 2min
1/8tsp crushed cumin seed @ 2min
small pinch of G of P @ 2min
Wyeast 3463 Forbidden Fruit
During the mash I had significant
difficulties maintaining temp, and I noticed that my grain bag did not allow enough movement or circulation for the water. The temps were all over the place from 135 to 160.... when I stirred they seemed to even out to about 152 or so. I was using an instant read thermometer on a cable for continuous monitoring.
Sparged at 150 for 10 min and tea bagged for 3 min.
Mixed well then topped up w/filted water
Topped up to 5 gallons.
Measured SG @ 1.034 (YIKES!)
Fermentation started within 6 hours and was very violent and sulfurous.
It has already slowed significantly on day 2 (no visible signs of fermentation, bubbles every 30-40 sec)
I have not taken any additional SG readings, I will do that today and report back.
Is it really possible that my efficiency was this low?? Or is this yeast just a fast starter and slow finisher...
I know the answer at least for now will be see what my SG is...but my guess is I messed up the mash enough that I will have a VERY low ETOH beer...