grnich
Well-Known Member
Did an AG hefe on the weekend with about a 45% malted wheat grainbill. The starch conversion took 2 hours to complete. I'm sure I must have done something wrong. The other 55% was German Pilsner malt. My mash
temp was a little higher than usual at 158F, but I let it cool a bit to about 153F after an hour. This is my first wheat/barley AG. Plus I got crappy efficiency of 67%.
Why would the conversion take so long? Should I have stirred it more to distribute the enzymes to the wheat starch better?
temp was a little higher than usual at 158F, but I let it cool a bit to about 153F after an hour. This is my first wheat/barley AG. Plus I got crappy efficiency of 67%.
Why would the conversion take so long? Should I have stirred it more to distribute the enzymes to the wheat starch better?