help with mash

[NIGHTOWL]

I boiled my water then added my corn,stirred kept at about 160 / 180 for30 or 40 minutes then let sit over night.
10 lb. cracked corn 4gal. water.
when I try the iodine test it is still real dark.
any help please
NIGHTOWL

[corene1]

needs enzymes to convert starch to sugar, either a malted grain or liquid enzyme. Maybe some more reading on AG mashes. Look in the tried and true recipes. There are many good recipes to get you started.

[NIGHTOWL]

needs enzymes to convert starch to sugar, either a malted grain or liquid enzyme. Maybe some more reading on AG mashes. Look in the tried and true recipes. There are many good recipes to get you started.

I added some malted wheat last night will but still the same .
NIGHTOWL

[woodshed]

What was the temp when you added the malt? Did you mill it first? Stir it in or just toss? How much?

[NIGHTOWL]

What was the temp when you added the malt? Did you mill it first? Stir it in or just toss? How much?

I put a hand full in at different temps and stirred.
I just added three crushed beanos,will that work for enzymes?
NIGHTOWL

[NIGHTOWL]

The wheat I malted then dried it and ground it to a fine grind.
NIGHTOWL

[skow69]

Dude, you really to get a handle on the process. Stumbling forward one mistake at a time is never going to bring you to a satisfying conclusion, even if someone here answers each of your questions as they arise. It is just going to frustrate you until you have some basic concept of what is going on. Go to the parent site and read everything under "Grain." That should raise enough questions to keep you chasing google links for a week. At some point you'll get that "ah ha!" moment and say to yourself, " So that's why it did that!" Then your ready to have fun with it and make some good product. At this point you're just headed for heartache.

[bellybuster]

one more time, this'll get you where you need to go.
http://www.howtobrew.com/intro.html

[corene1]

Good malted wheat has a diastatic power of about 140. you need at least 30 points per pound of grain for conversion so for 10 pounds of corn you will need at least 3 pounds of good malted wheat. The enzymes will de nature above 155 degrees and do nothing for the mash. The good betas should come out at about 148 which will give you more fermentable sugars. It is a long learning process. Read all you can, the information is here for you. Read this, it will help. http://homedistiller.org/grain/wash-grain" onclick="window.open(this.href);return false;" rel="nofollow

[W Pappy]

With what I have read so far I have to ask how do you know your wheat was malted?Don't get mad but you really have no clue about doing a all grain kinda makes me wander about your malting process.

[Prairiepiss]

So you make a post asking what's wrong with your mash. Don't include that you added any malt. In the first post. Then say oh yea I added a handful at a few different temps. Still not saying how much used. Hell we don't know if you have baby hands. Or bigfoot hands?

It sounds as if you are malting your own. How are you malting. What are you malting?

Either you jumped into something you shouldn't have. And really need to do a bunch of research? Or you are just toying with us. Neither the which I have patients for.

If you want answers. You need to spill the beans. All of it from start to finish. If you want to get any sort of good answer.

I really don't understand how people think they can get an answer. When they only provide a little part of the whole equation.

[NIGHTOWL]

So you make a post asking what's wrong with your mash. Don't include that you added any malt. In the first post. Then say oh yea I added a handful at a few different temps. Still not saying how much used. Hell we don't know if you have baby hands. Or bigfoot hands?

It sounds as if you are malting your own. How are you malting. What are you malting?

Either you jumped into something you shouldn't have. And really need to do a bunch of research? Or you are just toying with us. Neither the which I have patients for.

If you want answers. You need to spill the beans. All of it from start to finish. If you want to get any sort of good answer.

I really don't understand how people think they can get an answer. When they only provide a little part of the whole equation.

Sorry about the confusing ,I was a bit confused myself.
Your right I jumped in before I was ready.
The wheat I let sprout about the length of the wheat,dried it good,ground it fine to a little course .
After I boiled my corn,and kept it at around 170 /180 for about an hour it jelled ,I seen I had to much corn to water.
My 5 gal. cooker was full of thick corn . After it cooled to about 140 I put about a half a cup of the wheat malt in ,barely could stir it.
let it sit for three hours ,tried the iodine test on a bit of liquid dark ,let sit over night still real dark.
Heated back up to 140 or so put another half a cup in,waited till next day still thick tested again still dark no difference .
Decided to give up on it for now tossed it to my hogs!
I will read more and try again later.
For now I went back to doing another sweet feed whiskey.
Again sorry about the confusing.
Thanks for the help and feedback.
NIGHTOWL

[corene1]

So you make a post asking what's wrong with your mash. Don't include that you added any malt. In the first post. Then say oh yea I added a handful at a few different temps. Still not saying how much used. Hell we don't know if you have baby hands. Or bigfoot hands?

It sounds as if you are malting your own. How are you malting. What are you malting?

Either you jumped into something you shouldn't have. And really need to do a bunch of research? Or you are just toying with us. Neither the which I have patients for.

If you want answers. You need to spill the beans. All of it from start to finish. If you want to get any sort of good answer.

I really don't understand how people think they can get an answer. When they only provide a little part of the whole equation.

Sorry about the confusing ,I was a bit confused myself.
Your right I jumped in before I was ready.
The wheat I let sprout about the length of the wheat,dried it good,ground it fine to a little course .
After I boiled my corn,and kept it at around 170 /180 for about an hour it jelled ,I seen I had to much corn to water
My 5 gal. cooker was full of thick corn . After it cooled to about 140 I put about a half a cup of the wheat malt in ,barely could stir it.
let it sit for three hours ,tried the iodine test on a bit of liquid dark ,let sit over night still real dark.
Heated back up to 140 or so put another half a cup in,waited till next day still thick tested again still dark no difference .
Decided to give up on it for now tossed it to my hogs!
I will read more and try again later.
For now I went back to doing another sweet feed whiskey.
Again sorry about the confusing.
Thanks for the help and feedback.
NIGHTOWL

You really need to read the section I posted earlier. Even with good malted wheat you will need close to 3 pounds of malted wheat. I know there are a lot of numbers but essentially you need about 30 points per pound for conversion so if you have 10 pounds of corn you need 300 points of diastatic power if 1 pound of good malted wheat has 140 points then you need a little over 2 pounds for conversion. I would go 3 to make sure. This is a very simple and coarse explanation. Again read this whole section and subtopics, it will help. http://homedistiller.org/grain/wash-grain" onclick="window.open(this.href);return false;" rel="nofollow

[NIGHTOWL]

Thanks corene1,I am doing so.
NIGHTOWL

[Prairiepiss]

+1 a cup of malted wheat. Even if it was a high dp malt. It wouldn't be enough. And 150 would have been better.

[NIGHTOWL]

From what I read on the home site,for every 10 lbs of grain you need at least 1 lb of malted barley for conversion .
Barley malt is the most powerful is that right ?
NIGHTOWL

[Prairiepiss]

It's 20% malt. But in all actuality its the DP. You need or should have 30 DP per pound of grain. Including the malted grain. but not knowing the DP of your home malted grain. Doesn't help. So 3 lbs to 10 lbs is a good place to start. 20% of the grain bill would be 2.6 lbs.

Truthfully for a 5 gal batch I would go 8 lbs corn and 2 or 3 lbs of malted wheat. With extra on hand in case the DP wasn't high enough and you needed to add a little more.

[corene1]

Open this link and click the downloadable PDF file, it will show the DP of the malted grains that Briess produces. http://www.brewingwithbriess.com/Products/Default.htm" onclick="window.open(this.href);return false;" rel="nofollow

[T-Pee]

Saved!

Thanks, Corene!

tp

[Prairiepiss]

Most wheat malts are between 140 and 200 DP. Red being on the higher scale and white on the lower. I always guestimated my home malted at 130 DP. For the red. Just to be on the safe side. White I would say 100-110 DP. I've never had it fail yet. But there is always the possibility. Each batch can be different.