Help! My element scorched - but how? What happened?

[Salt Must Flow]

If reducing power to 50% helps, it might warrant installing a 2nd element in the future. Two identical elements operating at 50% should be the equivalent of operating one element at 100% power.

[Tammuz]

beta-glucanase can help with your rye in the mash.

[shadylane]

beta-glucanase can help with your rye in the mash.

+1 on the beta-glucanase, also wipe off any build up on the element between runs.

[higgins]

Looks like the forum is running good again

I've done 2 100% flaked rye mashes in the past year using YLAY
15.5 keg, 5500w element, inline sight glass at bottom of 2" riser, 2" x 20" shotgun condenser

Stripped the (not very clear) beer by heating fast at full power, slowed down when foam showed in the sight glass, then as the foam resided I ramped it up, ending at full power. About 4 hours to do two 7.5 gal runs (1st run preheats 2nd, 2nd preheats 3rd. I also degas by power stirring during preheating).
Stripped the slurry using steam, another 3 hours.

Spirit run heated fast till near drips, then slowed to about 12% power. Once in hearts I go to 15%, tails 50%.

Neither had any hint of a scorch, and my element is clean. Its possible that YLAY breaks down whatever collected/burned on your element.

[Bee]

Maybe try some ViscoSEB L beta-glucanase enzyme. I believe that is made for rye "slime".

[shadylane]

Mashing: I've done 6 AG ferments for Bourbon so far without issue. However, there were two differences between this one and the previous batches:

1) the mash in question had a recipe that contained +30% malted rye, in place of malted barley and malted wheat in the pervious 6 mashes....
2) I was sparging much more this time, to extract as much fermentable sugar as possible from the malt bed.

1) I figure you already see the problem.
Even with a good protocol, "rye slime" coated the element and started the scorch.

2) That ain't the problem, more like a good idea to avoid what happened.
For whiskey, I like the idea of fermenting off the grain and using plenty of sparge water. Nothing wrong with extracting all of the fermentable sugar and having a lower original gravity.