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Made my third all grain batch yesterday (recipe link below).
I did a protein rest for 20 minutes and then raised the temp with boiling water for conversion 60 minutes.
Used Palmers book to calculate volume and temps for water, hit everything (within a degree) as planned.
But, after 60 minutes, I could tell, before I even confirmed with iodine, that conversion was not complete.
It ended up taking another 40 minutes, I had to add a bit more water to get the temp back up for the last 20.
In the end it seems to have all worked, OG was higher than planned, 75% efficient vs the 65% I originally put in the recipe, and it's bubbling away this morning, but I'm wondering now about the conversion time. In Google searching last night and again this morning, I find all kinds of general discussion/articles about how the mash works, step mashing, mast temps, checking for conversion, etc., but nothing specific about calculating or predicting the time. So, I'm left wondering, my first two batches (a pale ale and a california common, 2-row with a bit of crystal and speciality malts), 60 minutes, bingo; this one didn't get there. Why?
(I updated this last night based on the actual experience of the first go... the updates are noted at the bottom)
http://www.brewersfriend.com/homebrew/r ... l-invictus
I did a protein rest for 20 minutes and then raised the temp with boiling water for conversion 60 minutes.
Used Palmers book to calculate volume and temps for water, hit everything (within a degree) as planned.
But, after 60 minutes, I could tell, before I even confirmed with iodine, that conversion was not complete.
It ended up taking another 40 minutes, I had to add a bit more water to get the temp back up for the last 20.
In the end it seems to have all worked, OG was higher than planned, 75% efficient vs the 65% I originally put in the recipe, and it's bubbling away this morning, but I'm wondering now about the conversion time. In Google searching last night and again this morning, I find all kinds of general discussion/articles about how the mash works, step mashing, mast temps, checking for conversion, etc., but nothing specific about calculating or predicting the time. So, I'm left wondering, my first two batches (a pale ale and a california common, 2-row with a bit of crystal and speciality malts), 60 minutes, bingo; this one didn't get there. Why?
(I updated this last night based on the actual experience of the first go... the updates are noted at the bottom)
http://www.brewersfriend.com/homebrew/r ... l-invictus