ejg700
Member
First of all, isn't "sweet wort" suppose to be sweet? That's been my problem. Every wort I've done comes out tasting like grain water, with barely any sweetness. I've tried mashing at 152, and 148 with the same results. I've even tried adding amylase to no avail. The fermentations always take off, and do well, because I add honey, and brown sugar to the wort. Here is the process I used last time, maybe someone can tell me where I've gone wrong.
6.5 pounds of Munich malts
.5 caramel 120
.5 golden naked oats
2.49 gallons of mash water heated to 164. Once grain was added, the temp dropped down to 160. I added ice to get it down to 152 where it stayed for 90 minutes. I put my covered brew kettle in the oven@ 160. The temp stayed stable for the whole time. I even added one teaspoon of amylase, but to no avail. What the Frank? Iodine test say no starch present, but there is no sweetness. Any advice?
6.5 pounds of Munich malts
.5 caramel 120
.5 golden naked oats
2.49 gallons of mash water heated to 164. Once grain was added, the temp dropped down to 160. I added ice to get it down to 152 where it stayed for 90 minutes. I put my covered brew kettle in the oven@ 160. The temp stayed stable for the whole time. I even added one teaspoon of amylase, but to no avail. What the Frank? Iodine test say no starch present, but there is no sweetness. Any advice?