Single Malt Recipe Advice

[wynnum1]

I think you need to use a little less water in the mash to have more water to sparge with also would be a good idea to boil some water in the braumeister to stop infections as the mash temperature is not high enough to stop infections where if making beer would boil after the mash. and sterilize .

[robduca]

Yea I had decided I will do that next time if I get an infection with this one, but I might just do it anyway.

[Jonny03]

Did you calibrate the hydrometer? It should read 1.000 (or near enough) in water. Make sure it's not sticking to the sides of the cylinder of wort as well (spin it) as you're taking a reading. You can also make up a sugar solution to a set gravity and test its reading correctly.

The amount of water was fine. The BM is designed that way and many owners don't bother with sparging. You can easily add a mash put step at 76 to 78 for 20 minutes or so, then lift the malt pipe, which will help efficiency. It's only a couple of points though, not the 30 or so you seem to be missing.

I can't see an obvious issue with your process, so I'd be looking closely at equipment (check hydrometer is reading correctly, BM is reading the mash temp correctly (cover elements with water and run in manual without malt to check; I had a few issues with mine a while back) and ingredients (age, crush).

[robduca]

Must be the grain crack then. Hygrometers are fine. Used the home brew shops and mine, both with 1.032 at 20c.
They have installed a new mill today.
The crack was inconsistent, but as this was my first all grain, I don't know what I am looking for.
It's happily fermenting away now with a whitish krauzen formed, so might get a bottle or 2 out of this one. Haha.

[wynnum1]

I think you need to raise the mash temperature for a short time to 66 and then let it drop back down to get the Alpha amylase, which is most active in the 154-167F/68-75C range

[robduca]

Alright. Going to have another go at this on Thursday.
Need to scale the recipe down to use around 11kg of grain. Home brew shop isn't keen on putting 15kg through again.

They have a new grain mill installed and works a lot better than the other one I used. I am hoping this is the problem with the last try.
Is there a desired temperature to heat the water to when adding the grain?

Should I raise the temp to 66c instead of 64c?

Thanks
Rob

[robduca]

Went and had another go today at this.
Backed off on the grain to a total of 11.3kg. 60% Golden Promise 40% birds heavy peat.
Cracked the grain to 0.047" I am pretty sure this was the problem last time. The grain wasn't cracked properly.
Heated strike water to 50c, added the grain, held at 50c for 10 mins, heated to 66c, held for 90 mins, sparged, cooled and straight in the fermenter with some whiskey yeast.
Worked a lot better this time as OG is 1.061.

Cracked Grain


Starting to recirc


Mid way through the run


After sparging and removing the malt pipe, I had this foamy scum on top. Is this normal? I just scooped it off.


Cheers

Rob

[tipsy]

After sparging and removing the malt pipe, I had this foamy scum on top. Is this normal? I just scooped it off.

Yep it's normal, I've scooped it off in the past but don't bother now.

[sp0rk]

That is hot break, just proteins from the mash
Perfectly fine to leave it, big breweries/distilleries don't tend to skim it off, afaik

[coffe addict]

I'd be inclined to skim it off as it may help reduce foaming. Less proteins in the boiler the better is my 2c

[scythe]

Also probably less chance of it precipitating back out of solution when you dilute it down to under 40%ABV with a mixer.
Not that much will precipatate or that you will notice it unless you mix with just water or ice.