tommysauder
Well-Known Member
- Joined
- Mar 5, 2013
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Ok, so it has been a while since posting on here but have a question the Gurus can hopefully answer.
Here is my grain bill:
4.40 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 36.4 %
2.20 lb Biscuit Malt (23.0 SRM) Grain 18.2 %
2.20 lb Munich Malt (9.0 SRM) Grain 18.2 %
2.20 lb Vienna Malt (3.5 SRM) Grain 18.2 %
1.10 lb Caraamber (30.0 SRM) Grain 9.1 %
1.00 oz Saaz [4.00%] (60 min) Hops 13.3 IBU
0.50 oz Saaz [4.00%] (45 min) Hops 6.1 IBU
0.50 oz Saaz [4.00%] (30 min) Hops 5.1 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Only difference is I put Marris Otter in for Biscuit Malt and CaraHell for Caraamber (Beer Smith does not have them?)
I brought my mash water temp up to 170F and preheated my Mash Tun (May be the last time I do this). Mixed all the grains slowly and efficiently, a bit more so than usual because it was starting to clump. Put the floating thermometer in there, and closed the lid.
I came back 40 minutes later to check the temperature, it was sitting at 164F?? 6F loss from a CHEAP cooler converted mash tun, and that grain bill startled me completely so I tossed in cold water and got it to 158F for the remainder 20 minutes.
Now here is the thing... I normally get between 70-75% efficiency. Checked my OG and it is at 1.056, which gives me an eff. of 64%. Even though I thought the batch was botched, I finished it up with a good vigorous boil, cooled to 65F, pitched the yeast and put it in my cold room where my other brew is finishing fermenting at 61F. 12 Hours later, the brew is fermenting like crazy. I don't have seals on the lids of my pails so I rarely get much activity through the air lock, but this one is going nuts...
SO after that long story, is it still possible to get that many convertible sugars after mashing so high? I've just never had a brew ferment that vigorously (visually, I'm sure they all go nuts )
Here is my grain bill:
4.40 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 36.4 %
2.20 lb Biscuit Malt (23.0 SRM) Grain 18.2 %
2.20 lb Munich Malt (9.0 SRM) Grain 18.2 %
2.20 lb Vienna Malt (3.5 SRM) Grain 18.2 %
1.10 lb Caraamber (30.0 SRM) Grain 9.1 %
1.00 oz Saaz [4.00%] (60 min) Hops 13.3 IBU
0.50 oz Saaz [4.00%] (45 min) Hops 6.1 IBU
0.50 oz Saaz [4.00%] (30 min) Hops 5.1 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Only difference is I put Marris Otter in for Biscuit Malt and CaraHell for Caraamber (Beer Smith does not have them?)
I brought my mash water temp up to 170F and preheated my Mash Tun (May be the last time I do this). Mixed all the grains slowly and efficiently, a bit more so than usual because it was starting to clump. Put the floating thermometer in there, and closed the lid.
I came back 40 minutes later to check the temperature, it was sitting at 164F?? 6F loss from a CHEAP cooler converted mash tun, and that grain bill startled me completely so I tossed in cold water and got it to 158F for the remainder 20 minutes.
Now here is the thing... I normally get between 70-75% efficiency. Checked my OG and it is at 1.056, which gives me an eff. of 64%. Even though I thought the batch was botched, I finished it up with a good vigorous boil, cooled to 65F, pitched the yeast and put it in my cold room where my other brew is finishing fermenting at 61F. 12 Hours later, the brew is fermenting like crazy. I don't have seals on the lids of my pails so I rarely get much activity through the air lock, but this one is going nuts...
SO after that long story, is it still possible to get that many convertible sugars after mashing so high? I've just never had a brew ferment that vigorously (visually, I'm sure they all go nuts )