Lesson learned, don't try to do a adjunct/cereal mash with a false bottom installed.
I brewed a wit on Thursday by first doing a adjunct mash (122 F,150 F, boil) with constant stirring.
The adjunct mash contained
6 lb 6-row
8 lbs wheat flour
2 lbs oat flour
I attempted to do it in my mash keggle with the false bottom installed... bad idea. I added my main grains (2-row, aciduated, 1 lb rice hulls) and room temp water to stabilize at 153 F for my main mash. I managed to sparge ~4 gallons with minimum problems. Then it stuck, I remixed and stuck again within 30 seconds. Added another pound of rice hulls and stuck again. I moved the entire mash to buckets, pulled out the false bottom and there it was, a big piece of burnt carbon.
I cleaned it out, reassembled poured mash back in and continued on with no problems.
4 days later the gravity is 1.010 (WLP400 yeast). As you can guess it tastes burnt. The wit tartness is there with a really nice flavor, but the burnt flavor is too much.
Do I just pour out? Can I fix it?
Would a pump have helped with this brew? I think that the mash would just clogged up at the false bottom because of the wheat flour. Maybe I should mash in my boil keggle next time and transfer to the lauter tun for sparging.
What is the best approach for a adjunct/cereal mash?
I brewed a wit on Thursday by first doing a adjunct mash (122 F,150 F, boil) with constant stirring.
The adjunct mash contained
6 lb 6-row
8 lbs wheat flour
2 lbs oat flour
I attempted to do it in my mash keggle with the false bottom installed... bad idea. I added my main grains (2-row, aciduated, 1 lb rice hulls) and room temp water to stabilize at 153 F for my main mash. I managed to sparge ~4 gallons with minimum problems. Then it stuck, I remixed and stuck again within 30 seconds. Added another pound of rice hulls and stuck again. I moved the entire mash to buckets, pulled out the false bottom and there it was, a big piece of burnt carbon.
I cleaned it out, reassembled poured mash back in and continued on with no problems.
4 days later the gravity is 1.010 (WLP400 yeast). As you can guess it tastes burnt. The wit tartness is there with a really nice flavor, but the burnt flavor is too much.
Do I just pour out? Can I fix it?
Would a pump have helped with this brew? I think that the mash would just clogged up at the false bottom because of the wheat flour. Maybe I should mash in my boil keggle next time and transfer to the lauter tun for sparging.
What is the best approach for a adjunct/cereal mash?