I tried my first attempt at a step mash today with BIAB and an Electric Kettle. I was aiming to make a Czech Pilsner and used the following mash schedule:
15 minutes @ 40°C (104°F)
15 minutes @ 50°C (122°F)
20 minutes @ 63°C (145°F)
20 minutes @ 70°C (158°F)
15 minutes @ 77°C (171°F)
After I was done letting the bag drip, I started stirring before turning the heating elements on. I noticed from feeling with my spoon that the elements felt "crunchy". So, I drained the wort into a couple buckets and found my elements were totally scorched. The wort was also tasting slightly burnt too, so I dumped it. This is the first time I've scorched wort prior to the boil.
On the bright side, I only wasted some time, malt and bottled water. Somehow I also managed to get close to a 100% Conversion Efficiency, which was nice, but wasted in the end.
My guesses as to why it scorched would be (1) not enough circulation around the element, (2) a lot of flour in my malt, (3) an old brewbag that has lots of small holes, and (4) a delay in starch conversion due to the step mashing.
I re-ordered the malt from the brewshop and am going to try again in a few days with a single-step infusion and new brewbag.
Am I missing any other possible reasons for the scorching?
15 minutes @ 40°C (104°F)
15 minutes @ 50°C (122°F)
20 minutes @ 63°C (145°F)
20 minutes @ 70°C (158°F)
15 minutes @ 77°C (171°F)
After I was done letting the bag drip, I started stirring before turning the heating elements on. I noticed from feeling with my spoon that the elements felt "crunchy". So, I drained the wort into a couple buckets and found my elements were totally scorched. The wort was also tasting slightly burnt too, so I dumped it. This is the first time I've scorched wort prior to the boil.
On the bright side, I only wasted some time, malt and bottled water. Somehow I also managed to get close to a 100% Conversion Efficiency, which was nice, but wasted in the end.
My guesses as to why it scorched would be (1) not enough circulation around the element, (2) a lot of flour in my malt, (3) an old brewbag that has lots of small holes, and (4) a delay in starch conversion due to the step mashing.
I re-ordered the malt from the brewshop and am going to try again in a few days with a single-step infusion and new brewbag.
Am I missing any other possible reasons for the scorching?