I brewed up a 5.5 gal blonde on Saturday morning. I used Deathbrewer's partial mash biab technique: http://www.homebrewtalk.com/f39/easy...ng-pics-75231/
Here's the recipe:
4lb Belgian 2-Row
.5lb White Wheat Malt
3.3lb Pilsen light LME
1lb light DME
1oz Styrian Goldings @ 60min
.75oz Sterling @ 15 min
At my usual 60% efficiency I should have been at 1.050 (per BeerSmith). The reading I took, going into the fermenter, was 1.040...around 30% efficiency (again, per BeerSmith).
Not really sure what happened but I have a theory. I bought a propane burner this weekend, this was my first time brewing outside of the kitchen. So I mashed in, trying to hit a target temp of 156. I landed at 150 and rather than RDWHAHB I decided to fire up the burner for a few seconds. I lit the burner and watched the thermometer. It didn't really move. I waited for about a minute, watching it not move. So I grabbed a spoon and stirred, the thermometer immediatly spiked up to 200 then fell immediately back down to about 155. Seems like the therm. was stuck in a cold spot before the stirring. I turned off the heat covered it up and started the timer on the mash.
Did the blast of heat render a portion of the grain unfermentable? I was thinking I might have nuked some enzymes there.
Anyways, fermentation took off like a rocket. Pitched a 4L starter of Brett C. and Brett B. with a packet each of lacto and pedio. Pitched warm, about 76-78, but it was rocking in two hours and yesterday it was bubbling harder than just about any beer I've ever made. So I guess it's okay.