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- Jan 2, 2017
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Hi
I'm a first time all grain brewer and noticed this fine floury trub at the bottom of my wort after sparge.
Is that protein or starches?
Grain bill:
0.8 kg Gladfield light pilsner malt
0.8 kg Gladfield wheat malt
0.25 kg Gladfield Toffee
0.25 kg Gladfield Rye
0.25 kg Rolled Oats (and yes, my wort is thick a syrup, no it didn't get stuck)
Mashed at 60-65C (150F)
Iodine test is inconclusive. Turns a very dark brown only after thorough stirring.
Crash cooled the wort to 1C (32F) as I ran out of time for the boil.
Suggestions?
I'm a first time all grain brewer and noticed this fine floury trub at the bottom of my wort after sparge.
Is that protein or starches?
Grain bill:
0.8 kg Gladfield light pilsner malt
0.8 kg Gladfield wheat malt
0.25 kg Gladfield Toffee
0.25 kg Gladfield Rye
0.25 kg Rolled Oats (and yes, my wort is thick a syrup, no it didn't get stuck)
Mashed at 60-65C (150F)
Iodine test is inconclusive. Turns a very dark brown only after thorough stirring.
Crash cooled the wort to 1C (32F) as I ran out of time for the boil.
Suggestions?