JimS wrote:Thanks for that. I ground my wheat quite fine (setting of 2 on the grainfather mill) and I used rice husks. I added the wheat and rice husks first and then the barley. Everything was mixed very thoroughly. I have read that one should add the coarser grain first (barley) and mix minimally (not go down to the bottom of the mash tun) so as to create a better grain bed filter. I'm wondering if by putting the wheat at the bottom and stirring the crap out of it I made a mistake? I recirculated the wort from the get go. It was fine for a while but my gut feel it was probably stuck (or very close to) the last half our or 45 minutes.
My Temp Profile was:
30 mins @ 50 degrees
90 mins at 65 degrees
15 mins at 75 degrees
Sparged at 75 degrees.
Boiled for 10 mins to sterilise.
I just used the grainfather temp measurement and didn't check with a thermometer. I didn't do a starch test but the liquid was relatively clear brown. I did note lots of "floaties" in it - which I haven't seen before. I was wondering if these were proteins clumping together? There was also quite a heavy scum on thee top during boiling which I haven't seen before.
Sounds like I should have done the initial rest at 40 degrees and not 50?
i'm not sure of your experience with brewing beer, but that sounds like a normal 'hot break' when you start to boil a wash.
i think it's just proteins and most folk just stir them back in.
i personally don't do the boiling step when distilling, some do.
there can be problems if the grain is milled too fine.
i just run it through my corona mill twice, i have no idea what that equates to in roller gaps. :smile:
i'm starting to dabble in high % grain rye whiskey & wheat vodka, the glucan rest is definitely needed for rye, and looks like wheat as well.
there is an enzyme to deal with beta-glucan, but i haven't resorted to it (yet)
do you use a recirculating arm during the mash?