Advice required here please guys

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

stee41

Active Member
Joined
Jul 13, 2009
Messages
94
Reaction score
2
Location
Newcastle upon Tyne
pretty sure I've stuffed this up...Any advice appreciated?, using what grains/hops etc I have to hand, temps too high? etc

4 LBS 3oz Domestic 2-Row
2 LBS 4oz Munich Malt
4 LBS 5oz Vienna Malt
3oz Torrefied Wheat

1Tbs 5.2ph added to Mash

Mash at 174F (79C) for 90 mins in 18L water (80C)

Batch Sparged until 25L wort ran off into boiler

Hops:

45g Bobek at 90 mins
20g Saaz at 5 minutes

1 can Lyles Golden Syrup at 60 mins

1 Protofloc at 15 mins

final wort 20L topped up to 23L with cooled boiled water

post-boil OG 1.048 @ 70C

Yeast: Safale S23

FV in garage at 14C – 18C
 
You mashed at 174F? :shock: Or are you asking if you should mash at 174F? Absolutely not!!! I'd mash that around 152F.

The highest I go is for my Scotch ales at 158F. As far as I know all enzyme activity stops at around 170F so I wouldn't think you got any conversion to happen. Unless this was all hypothetical?

Baz
 
oh oh, seems I have completely messed this up then!! yip I mashed at the higher temps for 90 mins! bollix!!! thanks for the input guys, lesson learned here :(
 
If it's any consolation, I just brewed my first ever mead and added 4 TIMES as much yeast nutrient as needed because I apparently am rather thick with instructions!!!
 
Well I was right, I have stuffed this up :(

fermented out but only down to 1028 from 1048, so ABV 2.7%, it actually tastes okay but my Mrs will be having a pop at me if I end up drinking this, can you imagine how much I would have to drink all in one go to get plastered!!!

hahaha, oh well, big and important lesson learned here! onto the next batch at the correct temps! lol

:D
 
Back
Top