I made a batch of the following:
10.58 lb Pale Malt, Maris Otter
0.55 lb Caramel/Crystal Malt
0.44 lb Carafoam
0.33 lb Chocolate Malt
I kept adding 160 F water, but the mash temp seemed always to be between 130-140. After an hour, I really flooded it with 160 F water and let sit for 20 min.
Though early iodine tests showed starch, it seemed to me that a final test was good.
Nevertheless, the malt was very muddy looking. A stiff boil and moss did not clear it.
An OG reading on the dregs from the boil came up 1.090.
13 hours after fermentation start, it was rocking. Now, almost 48 hours after fermentation start it seems to be tapering off.
Would you say that:
1) We did not properly convert the starches?
2) We were too aggressive on smashing the malt out of the mash?
3) This is natural considering the grains
4) RDWHAHB
?
10.58 lb Pale Malt, Maris Otter
0.55 lb Caramel/Crystal Malt
0.44 lb Carafoam
0.33 lb Chocolate Malt
I kept adding 160 F water, but the mash temp seemed always to be between 130-140. After an hour, I really flooded it with 160 F water and let sit for 20 min.
Though early iodine tests showed starch, it seemed to me that a final test was good.
Nevertheless, the malt was very muddy looking. A stiff boil and moss did not clear it.
An OG reading on the dregs from the boil came up 1.090.
13 hours after fermentation start, it was rocking. Now, almost 48 hours after fermentation start it seems to be tapering off.
Would you say that:
1) We did not properly convert the starches?
2) We were too aggressive on smashing the malt out of the mash?
3) This is natural considering the grains
4) RDWHAHB
?