jakegreen58
Well-Known Member
Last night I made a Lagunitas IPA Clone, I had issues fully converting the starches. After one hour of mashing (grain bill below) at 156F I performed an iodine test. I got a color change to black. So I left it for 15 minutes more, still black, I left it for 20 minutes more, still black. At this point the temp dropped to 153. I left it in for 2 hrs and 15 minutes total and it was still black. I just couldn't stand it and into the brew kettle it went. I have never performed an iodine test and have always just waited the standard hour. So, is there a reason the sugar conversion never fully occurred? Should I have just waited and waited for the conversion to occur, maintaining temp by adding hot water? Or is there a reason my full conversion wasn't going to happen?
Grain Bill:
12 lbs 2-row
1 lb White wheat malt (Rahr)
14 oz. Crystal 10L
14 oz. light Munich malt
8 oz. Crystal 60L
5.2 pH adjuster added (1 Tbl.)
Gypsum added (1.25 tsp.)
Mash was 155F for 2.25 hrs. ; O.G. : 1.074
Mash water volume was 3.5 gal.
Grain Bill:
12 lbs 2-row
1 lb White wheat malt (Rahr)
14 oz. Crystal 10L
14 oz. light Munich malt
8 oz. Crystal 60L
5.2 pH adjuster added (1 Tbl.)
Gypsum added (1.25 tsp.)
Mash was 155F for 2.25 hrs. ; O.G. : 1.074
Mash water volume was 3.5 gal.