Enpitsu
Member
i made a partial mash batch yesterday using this technique:
http://byo.com/stories/article/indices/48-partial-mashing/511-countertop-partial-mashing
Added 140-145 F water to 4lbs grain / 4qts water mash, and it got to 135F, right as expected!
At 30 minutes, took out about 1/3, boiled, added back to mash - ended at ~160F, which after 5 minutes uncovered with some stirring got to 155F, so i covered and let sit for 40 more minutes.
problem is, my efficiency was super low, and i ended up with a SG potential of only 4-5%!!!! Considering i was aiming for 6-8% ( i added sugar and extra DME than callled for to the wort), i'm confused. does boiling the mash affect the sugars that are able to be used? in other words, did my boiling 1/3 of the mash before it sat at 155F reduce my potential sugars by 1/3?
http://byo.com/stories/article/indices/48-partial-mashing/511-countertop-partial-mashing
Added 140-145 F water to 4lbs grain / 4qts water mash, and it got to 135F, right as expected!
At 30 minutes, took out about 1/3, boiled, added back to mash - ended at ~160F, which after 5 minutes uncovered with some stirring got to 155F, so i covered and let sit for 40 more minutes.
problem is, my efficiency was super low, and i ended up with a SG potential of only 4-5%!!!! Considering i was aiming for 6-8% ( i added sugar and extra DME than callled for to the wort), i'm confused. does boiling the mash affect the sugars that are able to be used? in other words, did my boiling 1/3 of the mash before it sat at 155F reduce my potential sugars by 1/3?