When I started using the Brew in a Bag method for mashing, I would double grind the grain. I now just have the mill set at a very fine level (0.023 inches). The theory is that since the grain is pulled out at the end of the mash, the brewer doesn’t have to worry about stuck mashes. I’ve discovered a little hitch in that theory, at least when one tries to recirculate the mash.
I made a Weizenbock in my 20 gallon brew in a bag RIMS system. Well, I say 20 gallon, I can get at most 18 ½ gallons in the kettle. Anyway, a Weizenbock. Using Wyeast 3068, the Weihenstephan strain. Using the recipe from Jamil Zainascheff and John Palmer’s [amazon_textlink asin=’0937381926′ text=’Brewing Classic Styles’ template=’ProductLink’ store=’redzymurgist-20′ marketplace=’US’ link_id=’e4ec584e-c325-11e7-903a-09f40b72f60f’].
Last time I used this yeast, I got a dunkelweizen with loads of banana and no clove, then a roggenbier with even muted banana and no clove. So, I decided to do a ferulic acid rest at 113°F to see if I could coax some clove out of this yeast. In looking through information about the ferulic acid rest, I also came across some info that seemed to indicate pH of the mash also plays a role. So I aimed for a higher pH (5.5, instead of my usual 5.2).
I filled the kettle with 14 gallons of water and the following grains:
- 16 lbs 11.5 oz Dark Wheat Malt
- 9 lbs Pilsner
- 4 lbs 4.0 oz Munich
- 1 lb Crystal 40
- 1 lb Melanoiden
- 1 lb Special B
- 8.0 oz Pale Chocolate Malt
- 8.0 oz White Wheat Malt
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Ok, so it’s not quite the Brewing Classic Styles recipe. I didn’t have quite the amount of Dark Wheat that I needed for a ten gallon batch, so I substituted all the white wheat I had on hand and some Munich.
My kettle has a false bottom about an inch and a half from the bottom, the bag sits on top of this. By the time I loaded the water and grain, I was right at the top of the kettle. I recirculate the mash through a tube with a hot water heater element, which is controlled by a PID.
All this normally goes well. I mashed to a 113°F temp, and held it there for 10 minutes. I then put the heat on the kettle to raise it to 152°F, and went to do some pH readings. Next thing I know, wort is pouring over the top of the kettle onto the burner. I shut the burner off, then stopped the RIMS pump. The wort draining through the bag much more slowly than I was pumping it out. I stirred everything up, and watch as bubbles came up, and the wort dropped back down.
This happened a couple more times. As a result, the mash temp was all over the place, and the gravity ended up several points lower than I wanted (mostly because I was tired of fighting the overflows). Some DME got me to a decent gravity point. I surmised the full kettle couldn’t handle the amount of grains, and resolved to do smaller batches.
Only later did it hit me – look at the grain bill again. 50% wheat! No rice hulls. I was experiencing a stuck mash. Not something a BIABer normally has to worry about (in fact I gave away my rice hulls after having done BIAB for about a year). However, with the recirculation, the sticky wheat did in fact gum up the works. I may have to add some rice hulls for the upcoming Blue Moon clone that my son loves to brew. Well, drink actually. He pretty much watches me brew. In exchange, I watch him carry stuff and clean (a fair trade!).
By the way, the ferulic acid rest seemed to do the trick. I ended up with a nicely cloved and slight banana weizenbock.