fflunkchief
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- Apr 16, 2013
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Has anyone experienced problems with conversion efficiency with wheat malt and/or Belgian pale malt? I have good conversion/efficiency (relative to my system and skills) with a Maris Otter based bill, but the wheels come off the cart using Belgian pale malt as a base and also if wheat malt is a significant component. This is a problem as I love saisons. Grains crushed by the store. I have a Don Osborn inspired rectangular cooler for the mash tun. But for the occasional protein rest for wheat heavy recipes, the process is generally the same. I tend to mash at the lower end of the spectrum (</=150F). Pale malt is well modified, and I understand wheat malt is high in diastatic power (right?). Thoughts? Tips? What am I screwing up? Thanks.