BeerCat
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That's interesting. Was it cloudy? I bought some but only used it once as never had a stuck mash using wheat.
Belgian Wit stuck fermentation?
- Thread starter dhb368
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That's interesting. Was it cloudy? I bought some but only used it once as never had a stuck mash using wheat.
Yes very cloudy but it means that I need to used 40% pale malt to ensure conversion, the down side is its not as white as I'd like it to be .....but thats another thread..... cheers
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I think that I may have a possible cause of the high FG.
For some reason I set my strike water temp to 71c to allow for the cooling effect of the grain and did not notice the heater was still on for the first 5 mins (maintaining 71c). So allowing for the time taken to cool down the first 15 minutes of the mash were over target temperature. I did not realise the consequences, but I guess that this will give me a higher proportion of unfermentables and a higher FG. It was not in my notes because it was an error!
A higher strike temperature is not necessary with a grainfather as it can maintain the mash temperature, but Beersmith told me too and I was in a rush and did not think it through!
For some reason I set my strike water temp to 71c to allow for the cooling effect of the grain and did not notice the heater was still on for the first 5 mins (maintaining 71c). So allowing for the time taken to cool down the first 15 minutes of the mash were over target temperature. I did not realise the consequences, but I guess that this will give me a higher proportion of unfermentables and a higher FG. It was not in my notes because it was an error!
A higher strike temperature is not necessary with a grainfather as it can maintain the mash temperature, but Beersmith told me too and I was in a rush and did not think it through!
Sadfield
Landlord.
That'll do it. I'd look into doing a step mash next time you do a wheat beer, be a shame not to with a GF. A protein rest and if doing a hefeweizen, a ferulic acid rest.
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My next wheat will be a hefeweizen (Weihenstephaner clone) so I just looked up Ferulic Acid rest!
I presume that the rest time is in addition to the mash time, not part of?
So it would look like this?
Ferulic rest - 43c for 10 mins
Protein rest - 50c for 15 mins
Mash say 65c for 60 mins
I presume that the rest time is in addition to the mash time, not part of?
So it would look like this?
Ferulic rest - 43c for 10 mins
Protein rest - 50c for 15 mins
Mash say 65c for 60 mins
Sadfield
Landlord.
Yes 60 minutes at mash temp, although if needs be most of the conversion would probably be done if shortened to 40 minutes.
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BeerCat
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I have done the same as that before but mashed out at 75c as well. Last batch i just added Melanoidin malt instead,mashed in at 65c and out at 75c. Came out really well. Glad you found the problem, its so annoying when that happens. Had 3 Stouts do that in a row do that.
Grizzly299
The Beer Bear
I've almost finished my brewing spreadsheet. It has a brewday print off and everything. Calcs out all target volumes, grain weight, Mash temps, strike water temp( for a pre heated mash tun), strike water volume. Pretty much the full works.
The brewday sheet has targets vs achieved parameters and a notes section, so it makes tracking your brewday easy.
More functionality being added as and when I have time. I'll be putting it up on the forum shortly.
