StophJS
Well-Known Member
I was hoping someone could clue me in as to what it is about this recipe that I've done twice now that creates a monster of a hot break. I steep .75 lb of caramel 60L, .75 lb of chocolate and .50 lb of roasted barley. Today I noticed that there was already a significant hot break and possibly risk of boil over before I even added my malt extract. Once I did add my extract I was battling boil over for about 5 minutes or so. The extract was 3 lb of wheat and 3 lb of amber DME. Anyone know why hot break is so crazy on this particular brew and not really the other ones I've done?
Edit: Sorry to add another question.. I didn't want to start a whole new thread. I'm having trouble finding really solid info about steeping temps. I steeped the grains for this stout at 166. Is this too hot? I've also read that this creates a "highly unfermentable wort profile", but I'm not sure that means.
Edit: Sorry to add another question.. I didn't want to start a whole new thread. I'm having trouble finding really solid info about steeping temps. I steeped the grains for this stout at 166. Is this too hot? I've also read that this creates a "highly unfermentable wort profile", but I'm not sure that means.