yesyves
Member
I brewed a Belgian Wit with 5 pounds of flaked wheat, as much Pilsner malt and 1/2 pound rice hulls, and had a terrible time adjusting the mash temperature, as if the flakes got the water but not its heat. I ended up with an efficiency around 63 %.
My mash began with a 15 min step at 122°F and after I added boiling water every 5 minutes up to 154 °F. But the bottom of the mash was way cooler than the water on top so I can't really say what the mash temperature was.
Can anyone tell me what I was doing wrong or how to do it right ?
Thanks !
My mash began with a 15 min step at 122°F and after I added boiling water every 5 minutes up to 154 °F. But the bottom of the mash was way cooler than the water on top so I can't really say what the mash temperature was.
Can anyone tell me what I was doing wrong or how to do it right ?
Thanks !