gmarcek
Member
Hi All,
I recently switched to AG and think I screwed the pooch on the last one. The recipe was the Nut Brown Ale found here: https://www.homebrewtalk.com/f67/nut-brown-ag-30187/
I doubled the recipe for an 11 gallon batch. I also had just bought a digital thermometer that I decided to use. I mashed at what I thought was 154 F for an hour, then batch sparged to get up to around 13.25 gallons. At that point I was a little surprised that the first runnings didn't taste all that sweet, just a little bit. Everything else went fine, was able to cool quickly and pitch safale s-05 in both fermenters at around 70F. I measured the OG at 1.052 which was only two points off the recipe. The fermentation sort of sputtered along, never really built up any krausen and not a whole lot of activity. I just checked the gravity and its at 1.027 after about 4 days in the primary, with no real airlock activity going on. Also, the sample has no sweetness to it at all, it really tastes more starchy than anything. I later checked my thermometer in boiling water and it seems like it is reading about 10F low, so I'm guessing that I might have actually been mashing around 164 F. My question is, does this all seem to indicate that there are a lot of unfermentables in the wort from a hot mash?? I'm going to probably transfer to cornies in another week or so and let them sit for a while and see what happens.
Thanks in advance for any feedback.
I recently switched to AG and think I screwed the pooch on the last one. The recipe was the Nut Brown Ale found here: https://www.homebrewtalk.com/f67/nut-brown-ag-30187/
I doubled the recipe for an 11 gallon batch. I also had just bought a digital thermometer that I decided to use. I mashed at what I thought was 154 F for an hour, then batch sparged to get up to around 13.25 gallons. At that point I was a little surprised that the first runnings didn't taste all that sweet, just a little bit. Everything else went fine, was able to cool quickly and pitch safale s-05 in both fermenters at around 70F. I measured the OG at 1.052 which was only two points off the recipe. The fermentation sort of sputtered along, never really built up any krausen and not a whole lot of activity. I just checked the gravity and its at 1.027 after about 4 days in the primary, with no real airlock activity going on. Also, the sample has no sweetness to it at all, it really tastes more starchy than anything. I later checked my thermometer in boiling water and it seems like it is reading about 10F low, so I'm guessing that I might have actually been mashing around 164 F. My question is, does this all seem to indicate that there are a lot of unfermentables in the wort from a hot mash?? I'm going to probably transfer to cornies in another week or so and let them sit for a while and see what happens.
Thanks in advance for any feedback.