Okay so let me try to explain.
I used professionally malted pale rice. They didn't have any specialty malts so I baked 6.25 pounds to a dark brown.
I used 9 pounds of the pale rice malt. I was told by the malter that the rice malt would give me 10% less compared to barley of the same amount, so hence my large grain bill.
Mashed with 5 gallons at 170° and had a fairly thick mash.
Checked temp at 60 minutes and dropped to 153°. Iodine test was not great, quick to black.
Added 1 gallon water at 161° and left for 30 minutes.
Did the iodine test and it wasn't great again, still full of starch. Decided to lauter anyway with 190° sparge.
It was difficult to lauter, it did not want to drain. By the time I had enough wort the temperature had dropped considerably, 100°.
Boiled and all that, cooled to 79° and OG was 1.030 + 2 for temp adjustment and I was at 1.032. Not great right.
Added 1 pound of corn sugar, boiled and cooled, New OG was 1.037, and pitched yeast.
Hydrometer check after 1 week was 1.020
Bottled, not sure why, 1 week after that with a FG at 1.020.
So my alcohol content in the end is 2.2 and pathetic.
Any thoughts, suggestions, critiques. I'm new to all grain brewing and I'm unsure about everything. And I cannot get these grains to convert their starches well.
This is also my first post on this site so be gentle and speak in simple terms.
I used professionally malted pale rice. They didn't have any specialty malts so I baked 6.25 pounds to a dark brown.
I used 9 pounds of the pale rice malt. I was told by the malter that the rice malt would give me 10% less compared to barley of the same amount, so hence my large grain bill.
Mashed with 5 gallons at 170° and had a fairly thick mash.
Checked temp at 60 minutes and dropped to 153°. Iodine test was not great, quick to black.
Added 1 gallon water at 161° and left for 30 minutes.
Did the iodine test and it wasn't great again, still full of starch. Decided to lauter anyway with 190° sparge.
It was difficult to lauter, it did not want to drain. By the time I had enough wort the temperature had dropped considerably, 100°.
Boiled and all that, cooled to 79° and OG was 1.030 + 2 for temp adjustment and I was at 1.032. Not great right.
Added 1 pound of corn sugar, boiled and cooled, New OG was 1.037, and pitched yeast.
Hydrometer check after 1 week was 1.020
Bottled, not sure why, 1 week after that with a FG at 1.020.
So my alcohol content in the end is 2.2 and pathetic.
Any thoughts, suggestions, critiques. I'm new to all grain brewing and I'm unsure about everything. And I cannot get these grains to convert their starches well.
This is also my first post on this site so be gentle and speak in simple terms.