Michaelinwa
Active Member
- Joined
- Feb 18, 2015
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I did my first, possibly last, all grain effort with terrible results.
Used:
7lbs pale millet, 1.5 lbs rice hulls, 0.5lb biscuit rice, 0.5 lbs crystal millet. Pretty fine grind, but not flour.
2.25 gal strike water at 180F, gave me a 162F mash. Seemed pretty dry; little in the way of spare water in it. Probably mis-measured, just seemed like it needed more. Anyway, I made sure there was some liquid under the surface, but something seemed off there.
Added about a quarter teaspoon of the AMG-300L amylase from Brewcraft. Label says this is for about 122F so suspect it does nothing at normal mash temps.
Failed iodine test at 90 minutes, also at 2 hours. OG of wort PRIOR to much sparging was only 1.02. After boiling down to 3 gallons, specific gravity was only about 1.03. Tossed the batch.
I ran a couple tests on just one pound of millet, to try to get a decent OG. With one pound of millet, strike temp of 158F, direct fired to 165/166F, placed in thermal jug with about 1/8th teaspoon of AMG-300L, after 1hr and 40 minutes, OG of wort with sparge of half quart (at most) OG was 1.04. In a prior test, I skipped the temp rise to 166F, and just had a strike temp at 158F, with AMG-300L. Results were no better. Nothing passed iodine test. All efforts today looked cloudy, or starchy, although there was some sweetness to the wort.
I have a few thoughts: AMG-300L is not effective at these higher temps? I'm not able to hold the temps high enough for 90-120 minutes in an insulated container (temps were in the high 140s after 2 hours for my brewing effort. In the test, temps dropped to low 140s after 1 hour, 40 minutes). Despite Igliashon's success with a 158F mash, I may need to hold the grain at 165 for 15-20 minutes to gelatinize the grain?
Would welcome any thoughts from those of you who have mashed millet successfully.
Also, what type of amylase are you using?
Thanks.
Used:
7lbs pale millet, 1.5 lbs rice hulls, 0.5lb biscuit rice, 0.5 lbs crystal millet. Pretty fine grind, but not flour.
2.25 gal strike water at 180F, gave me a 162F mash. Seemed pretty dry; little in the way of spare water in it. Probably mis-measured, just seemed like it needed more. Anyway, I made sure there was some liquid under the surface, but something seemed off there.
Added about a quarter teaspoon of the AMG-300L amylase from Brewcraft. Label says this is for about 122F so suspect it does nothing at normal mash temps.
Failed iodine test at 90 minutes, also at 2 hours. OG of wort PRIOR to much sparging was only 1.02. After boiling down to 3 gallons, specific gravity was only about 1.03. Tossed the batch.
I ran a couple tests on just one pound of millet, to try to get a decent OG. With one pound of millet, strike temp of 158F, direct fired to 165/166F, placed in thermal jug with about 1/8th teaspoon of AMG-300L, after 1hr and 40 minutes, OG of wort with sparge of half quart (at most) OG was 1.04. In a prior test, I skipped the temp rise to 166F, and just had a strike temp at 158F, with AMG-300L. Results were no better. Nothing passed iodine test. All efforts today looked cloudy, or starchy, although there was some sweetness to the wort.
I have a few thoughts: AMG-300L is not effective at these higher temps? I'm not able to hold the temps high enough for 90-120 minutes in an insulated container (temps were in the high 140s after 2 hours for my brewing effort. In the test, temps dropped to low 140s after 1 hour, 40 minutes). Despite Igliashon's success with a 158F mash, I may need to hold the grain at 165 for 15-20 minutes to gelatinize the grain?
Would welcome any thoughts from those of you who have mashed millet successfully.
Also, what type of amylase are you using?
Thanks.
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