- Joined
- Oct 25, 2014
- Messages
- 35
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I brewed a saison using:
Pilsener malt 90%
Wheat malt 5%
Unmalted spelt 5%
Acidulated malt 1%
I ground the unmalted spelt quite fine and just added it as such to the mash tun (i.e. no cereal mash). After bottle conditioning for 2 w I was satisfied with the taste and carbonation of the beer. However, the head turned out to be a problem: the bottles did not gush at all when opened but when poured into a glass, even very carefully, a very thick layer of foam was formed. If it would have been 1/4 of the amount, I would have been happy but what I got was just too much.
I did not do a protein rest when mashing. Is this necessary with 5% wheat malt and 5% unmalted spelt and could this explain the excessive head formation? Other explanations?
TIA,
Michael
Pilsener malt 90%
Wheat malt 5%
Unmalted spelt 5%
Acidulated malt 1%
I ground the unmalted spelt quite fine and just added it as such to the mash tun (i.e. no cereal mash). After bottle conditioning for 2 w I was satisfied with the taste and carbonation of the beer. However, the head turned out to be a problem: the bottles did not gush at all when opened but when poured into a glass, even very carefully, a very thick layer of foam was formed. If it would have been 1/4 of the amount, I would have been happy but what I got was just too much.
I did not do a protein rest when mashing. Is this necessary with 5% wheat malt and 5% unmalted spelt and could this explain the excessive head formation? Other explanations?
TIA,
Michael