zoebisch01
Well-Known Member
I made my first wheat this weekend which roughly had about half malted wheat and the rest being fully modified 6 row Vienna and 6 row Munich. (dunkel). I did a 20 minute protein rest at 124 F and then mashed at around 150-151 F. It took almost 1.5 hrs to fully convert? I checked the runnings after 1 hr with Iodine and it was pretty black, so I just kept letting it sit and then kept testing. I would recirculate a few qts. and then check. It ended up taking a full hour and a half before the test showed no black. It was kind of neat actually, with each test over time you could see the little 'dots' in the Iodine getting smaller and smaller, kind of like pebbles to sand to dust analogy. Anyway, why so long?