guinnessface
Well-Known Member
Folks-
I've run in to a bit of a mystery here and I could use your help!
I set out to brew a 5.5 gal tripel today and planned a step mash using the Grainfather system. This was my third attempt using it and I had great success with my first two single mash brews (I'm a fairly experienced all grain brewer). I used fifteen pounds of grain and a pound of candi sugar, with an 82% efficiency planned, I was looking for an OG of around 1.082......I got 1.06!!!!! Here's the only thing I can think of that went wrong, my mash schedule was:
30 min @ 122
35 min @ 148 sacch rest
35 min @ 156 sacch rest
12 min @ 170 mash out
I had 7# pilsner malt and the rest was a mix of wheat, oats, flaked barley and carawheat. The mash was a bit thin at 6.2 gallons and I did a 90 minute boil. I hit all my temps and times dead on. I think the ph was around 5.4. and pre-boil was 1.05.
In my research, I found several temp ranges for step mashing, but this closely followed the decoction schedule in Beersmith as well as a profile in a Northern Brewer recipe. I figured the time at 156 alone would've been enough to convert more sugar that to sit at 1.06.
Were my times not long enough? I mashed a similar grain bill last month for an hour at 150 and hit 1.08.....I'm baffled!
Any ideas where I went wrong or suggestions for a better step mash profile would be greatly appreciated.
Thanks,
Guinnessface
I've run in to a bit of a mystery here and I could use your help!
I set out to brew a 5.5 gal tripel today and planned a step mash using the Grainfather system. This was my third attempt using it and I had great success with my first two single mash brews (I'm a fairly experienced all grain brewer). I used fifteen pounds of grain and a pound of candi sugar, with an 82% efficiency planned, I was looking for an OG of around 1.082......I got 1.06!!!!! Here's the only thing I can think of that went wrong, my mash schedule was:
30 min @ 122
35 min @ 148 sacch rest
35 min @ 156 sacch rest
12 min @ 170 mash out
I had 7# pilsner malt and the rest was a mix of wheat, oats, flaked barley and carawheat. The mash was a bit thin at 6.2 gallons and I did a 90 minute boil. I hit all my temps and times dead on. I think the ph was around 5.4. and pre-boil was 1.05.
In my research, I found several temp ranges for step mashing, but this closely followed the decoction schedule in Beersmith as well as a profile in a Northern Brewer recipe. I figured the time at 156 alone would've been enough to convert more sugar that to sit at 1.06.
Were my times not long enough? I mashed a similar grain bill last month for an hour at 150 and hit 1.08.....I'm baffled!
Any ideas where I went wrong or suggestions for a better step mash profile would be greatly appreciated.
Thanks,
Guinnessface