DaleWi
Member
Yesterday I brewed my third all-grain batch. I overshot my mash temp, tried cooling with cold water, overdid it and dropped my mash temp to 140F. I gradually added small quantities of hot water to raise the temp, it took me an hour to get it up to 150F, and I ended up with a pretty thin mash, roughly 2-2.5 qts. per lb. of grain. I let it sit at 150F for an hour.
After fly sparging, I noticed something in the grainbed I had never seen before. In my previous two batches, the grainbed looked like just that, grain. This time it looked like the grain was covered in about .25" of sand. Not sure what to make of this, my first two batches I used 2-row as the base grain, this recipe was 5 lb. 2-row and 3 lb. Munich. So I'm curious, is it the grain, the thinner mash, the longer mash, or what? Or was the grain just crushed finer this time and had more flour?
Also, what can I expect from my accidental step mash? I'm guessing my beer is going to be drier than expected.
After fly sparging, I noticed something in the grainbed I had never seen before. In my previous two batches, the grainbed looked like just that, grain. This time it looked like the grain was covered in about .25" of sand. Not sure what to make of this, my first two batches I used 2-row as the base grain, this recipe was 5 lb. 2-row and 3 lb. Munich. So I'm curious, is it the grain, the thinner mash, the longer mash, or what? Or was the grain just crushed finer this time and had more flour?
Also, what can I expect from my accidental step mash? I'm guessing my beer is going to be drier than expected.