GreenSpyder
Active Member
I've recently upgraded my equipment, and moved my operations to the colder garage (out of the kitchen). I use a 10 gallon Igloo for a mash tun. The first batch I brewed mashed at 142F for 75 minutes, is too light, lacking body, and FG 1.004. This sounds about right, being at the Beta Amylase rest range, and producing mostly maltose.
I did what I could to bring my next batch's temp up (goal 153F)...preheated the tun with 180F water, added much hotter water after my dough in (104F), and got to 153F, but it dropped to 143 after only 45 minutes (and seemed to stay there). So I drained off 2 gallons, boiled it, and added it back in. This took 15 minutes, so the mash sat at 143 for an hour. The boil brought mash temp to 160F, and decreased to 154 over the next hour.
The iodine test showed mostly light brown/amber, but after several seconds, I noticed a filmy, diffuse black haze forming on the top of the puddle (I do this on a white saucer). I'm guessing this was non-converted proteins, and the batch does smells much heartier. I'm hoping for more body on this batch.
So to my question...Is it possible to "over-mash" a grain bed?
I realize what I did amounted to a triple decoction mash, but I've had really good results in the past (in my warm kitchen) doughing in for 15-20 minutes at 105F (protein rest), then mashing at 153F for 75 minutes. I'd try using the 10 gallon brew kettle over a flame for a mash tun (and maintain proper heat), but then I'd need to lauter to the Igloo and back to the kettle for the brew.
Okay, since I'm at it, I'll throw this out too.....I sparged with 1.5 gallons, and lost 6 points of OG. Why should I do this? Other than to make a pre-boil brew volume, which I can achieve with a big mash volume anyway?
So thanks in advance for the advice,
OBTW, I'm loving the 6.5 gallon conical fermenter (I may order a 2nd),
G. Spyder
I did what I could to bring my next batch's temp up (goal 153F)...preheated the tun with 180F water, added much hotter water after my dough in (104F), and got to 153F, but it dropped to 143 after only 45 minutes (and seemed to stay there). So I drained off 2 gallons, boiled it, and added it back in. This took 15 minutes, so the mash sat at 143 for an hour. The boil brought mash temp to 160F, and decreased to 154 over the next hour.
The iodine test showed mostly light brown/amber, but after several seconds, I noticed a filmy, diffuse black haze forming on the top of the puddle (I do this on a white saucer). I'm guessing this was non-converted proteins, and the batch does smells much heartier. I'm hoping for more body on this batch.
So to my question...Is it possible to "over-mash" a grain bed?
I realize what I did amounted to a triple decoction mash, but I've had really good results in the past (in my warm kitchen) doughing in for 15-20 minutes at 105F (protein rest), then mashing at 153F for 75 minutes. I'd try using the 10 gallon brew kettle over a flame for a mash tun (and maintain proper heat), but then I'd need to lauter to the Igloo and back to the kettle for the brew.
Okay, since I'm at it, I'll throw this out too.....I sparged with 1.5 gallons, and lost 6 points of OG. Why should I do this? Other than to make a pre-boil brew volume, which I can achieve with a big mash volume anyway?
So thanks in advance for the advice,
OBTW, I'm loving the 6.5 gallon conical fermenter (I may order a 2nd),
G. Spyder