Anyone have an issue with efficiency using acid malt?? I did a Gose that was 3.6lb Pilsner and Wheat with 1.5lb of acid malt.. I mashed at 148 for 60 mins with the pils/wheat with about 3 gals then added 5 gallons and acid malt, mashed for another 45 mins. Target OG in BF was 1040 and I only hit 1030.. I've never missed a gravity that bad before. It was a 60 min boil.. Thanks!
Gose..
- Thread starter bcpd9318
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Was that 3.6 lb of pilsner and wheat each, or 3.6 lb total?
There's a chance you stopped the conversion by dropping the pH too much when adding the acid malt. What temperature did you reach when adding the "5 gallons and acid malt"? Did you add the hot water first and then the acid malt?
There's a chance you stopped the conversion by dropping the pH too much when adding the acid malt. What temperature did you reach when adding the "5 gallons and acid malt"? Did you add the hot water first and then the acid malt?
It was 3.6 each.. I added the 5 gallons of the hot water, then the acid malt right after.. I of course don't have a Ph meter so I didn't take a reading but I didn't think about the PH dropping and stopping conversion.
I wanted to mess with kettle souring but I couldn't fit it into my schedule and only had one day to brew..
I wanted to mess with kettle souring but I couldn't fit it into my schedule and only had one day to brew..
Well that shouldn't have denatured any of the enzymes then. One thing, why did you add 5 gallons to a mash that already had 3 gallons in it? You already had a very thin mash at 7.2 lb with 3 gallons (~1.67 qt/lb). By adding the 1.5 lb of acidulated malt along with the 5 gallons, you further thinned it out to 3.67 qt/lb. With that thin of a mash, enzymes might not have had a chance to convert the starches in a timely manner because they were too dilute.
With that much water in your mash, did you do a complete sparge? With that much water in the mash and only a 60 minute boil, it sounds like you didn't do a real sparge on it, just drained the water.
With that much water in your mash, did you do a complete sparge? With that much water in the mash and only a 60 minute boil, it sounds like you didn't do a real sparge on it, just drained the water.
WI_Wino
Well-Known Member
I doubt the water to grain ratio was too high. I regularly do full volume mashing with 9 lbs of grain and 8 gallons of water. No issues with conversion or efficiency.
I didn't do a sparge.. This was my first attempt at a sour-ish beer and I somewhat followed what it said in the BYO article from who knows when. I thought about draining the wort after 60 mins then adding the extra water with the acid malt then let it rest another 45 mins.. So it would have been like a sparge with acid awesomeness..
It actually came out tasting pretty solid, I just added 5lbs of fresh/frozen/thawed kiwi to it.
It actually came out tasting pretty solid, I just added 5lbs of fresh/frozen/thawed kiwi to it.
Grannyknot
Well-Known Member
What was the pre-boil wort pH?
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