LowNotes
Well-Known Member
I brewed my first All Grain batch using the No Sparge BIAB method outlined in the BIAB Sticky thread on the AG threads at HBT. I started with a Belgian IPA all-grain kit in order to practice with a known viable recipe. My grain bill was:
-8 lbs Belgian Pilsner Malt
-1.5 lbs Wheat Malt
-Specialty grains, 8oz Cara-20
-Specialty Grains, 4oz Acidulated malt
Added the following during the boil:
-1.5oz Sterling Hops (60 mins)
-0.5oz Sterling Hops (20 Minutes)
-1lb Clear Candi Sugar (15 Minutes)
-1oz Ahtanum Hops (15 Minutes)
-1oz Ahtanum Hops (5 Minutes)
My question has to do with some problems I encountered during the mash, here is what happened.
-Started with 7.5 Gallons of water, raised to strike temp. of 170F
-After adding grains, had a mash temp right at 152F, all good so far
-I didn't insulate my brew-pot well enough and also didn't check on the temps often enough (didn't check at all...) and after the 60 minute mash, the temp had fallen to 140F
-My plan was to raise the temp back to 170F per the original BIAB thread for the mash-out, however due to improper themometer placement, I accidentally raised the mash temp to 190F (ahhhhh!)
-I removed the grain right away
-After fretting a good bit and consulting HBT for any similar situations, I decided to just proceed as if everything had gone according to plan.
-The 60 minute boil went fine, and I ended up with just about 5.25 Gallons of wort in my fermenter. The wort smells good, and my air lock was showing action after a little less than 24 hours, so I am cautiously optimistic.
Has anyone else ever had such wild fluctuations when mashing? Have I likely added bad compounds to my beer from the high/low temps? If so is there anything that can be done at this point?
Luckily I have some plans in mind to keep the pot more insulated, and I won't make the same mistake with my thermometer place ment again, so I should be able to keep this situation from repeating itself. Unless the beer turns out to be totally delicious, in which case I found my new secret recipe...
My first post ever, please be gentle
-8 lbs Belgian Pilsner Malt
-1.5 lbs Wheat Malt
-Specialty grains, 8oz Cara-20
-Specialty Grains, 4oz Acidulated malt
Added the following during the boil:
-1.5oz Sterling Hops (60 mins)
-0.5oz Sterling Hops (20 Minutes)
-1lb Clear Candi Sugar (15 Minutes)
-1oz Ahtanum Hops (15 Minutes)
-1oz Ahtanum Hops (5 Minutes)
My question has to do with some problems I encountered during the mash, here is what happened.
-Started with 7.5 Gallons of water, raised to strike temp. of 170F
-After adding grains, had a mash temp right at 152F, all good so far
-I didn't insulate my brew-pot well enough and also didn't check on the temps often enough (didn't check at all...) and after the 60 minute mash, the temp had fallen to 140F
-My plan was to raise the temp back to 170F per the original BIAB thread for the mash-out, however due to improper themometer placement, I accidentally raised the mash temp to 190F (ahhhhh!)
-I removed the grain right away
-After fretting a good bit and consulting HBT for any similar situations, I decided to just proceed as if everything had gone according to plan.
-The 60 minute boil went fine, and I ended up with just about 5.25 Gallons of wort in my fermenter. The wort smells good, and my air lock was showing action after a little less than 24 hours, so I am cautiously optimistic.
Has anyone else ever had such wild fluctuations when mashing? Have I likely added bad compounds to my beer from the high/low temps? If so is there anything that can be done at this point?
Luckily I have some plans in mind to keep the pot more insulated, and I won't make the same mistake with my thermometer place ment again, so I should be able to keep this situation from repeating itself. Unless the beer turns out to be totally delicious, in which case I found my new secret recipe...
My first post ever, please be gentle