Recent content by Jfcrls

Read previous post wrong... don't mind me.

Non-fermentable sugars will still have an effect on your OG even if the yeast can't eat them.

I think the main problem you will run into is that wheat doesn't have the enzymes to convert itself. You'll need at least some 2-row or 6-row in there.

If you want to keep your final gravity up in the 1.017 - 1.020 range I would mash at 155, or maybe even 157ish. 150 is going to give you a more fermentable wort than you are looking for. Edit: On second thought that grain bill has a lot of Crystal/Roast Malts. You probably don;t need to go...

I do 2 gallon batches on my stove all the time. I mash directly in the pot, just drape my 5 gallon bag in there and stir in once I hit temp. I then cover and and put my pot in the oven which I've preheated to its lowest setting, 170 in my case. Never lost a degree during mash, usually reach full...

I'm confused. This reads like you boiled the water, let it drop to mash temp and then mashed for an hour adding hops throughout. If that's the case, it's kind of... backwards. I guess you'd end up with beer, but not sure it's going to be what you're looking for. It would certainly raise a...

Not sure about extending the mash, but I'm in the same boat as you and here's what I do. I mash in the morning and get the wort into the boil kettle. Then I cover it and go spend time with my family. Later on when the kids nap or have some play time I go and finish up. Never had any problems...