Good afternoon,
Today I have brewed a hefe with 60% wheat and it turned out to be a total disaster. I've used a multi step mashing schedule, so heating between steps. I use a false-bottom-ish type system, where the electric heating element is below the mash. The wort flows down over the element and get pumped back up into the mash.
During mashing I already noticed the color getting out of proportional dark, and after I've drained the mash into the boil kettle (after an hour of stuck mashes) I saw that there was a thick black burned layer around the element. No turning back at this point so I've continued with the boil. I must add, the wort didn't taste burned or anything out of the ordinary.
During the boil, the wort got even darker. After the boil and transferring, I saw that also the element in the boil kettle had a tick layer of black junk around it.
My setup has a large resume with successful brews, but never something like this. I've brewed hefe's before, but always with 50% wheat. Does the 10% difference really have so much impact, that wort get burned? Anybody with similar experiences brewing with wheat? Will the burning impact flavor?
To end this post positive, my brewhouse efficiency got up to 85% (usually ~75-80). On top of that, there was more boil off than calculated. This resulted in a OG of 1.063. Perhaps this will turn out to be a great campfire-taste-weizenbock.
Today I have brewed a hefe with 60% wheat and it turned out to be a total disaster. I've used a multi step mashing schedule, so heating between steps. I use a false-bottom-ish type system, where the electric heating element is below the mash. The wort flows down over the element and get pumped back up into the mash.
During mashing I already noticed the color getting out of proportional dark, and after I've drained the mash into the boil kettle (after an hour of stuck mashes) I saw that there was a thick black burned layer around the element. No turning back at this point so I've continued with the boil. I must add, the wort didn't taste burned or anything out of the ordinary.
During the boil, the wort got even darker. After the boil and transferring, I saw that also the element in the boil kettle had a tick layer of black junk around it.
My setup has a large resume with successful brews, but never something like this. I've brewed hefe's before, but always with 50% wheat. Does the 10% difference really have so much impact, that wort get burned? Anybody with similar experiences brewing with wheat? Will the burning impact flavor?
To end this post positive, my brewhouse efficiency got up to 85% (usually ~75-80). On top of that, there was more boil off than calculated. This resulted in a OG of 1.063. Perhaps this will turn out to be a great campfire-taste-weizenbock.
