« on: April 20, 2014, 08:01:18 AM »
Dumped a 10 gal. batch yesterday before mashing was complete. Making a hefe-wiezen with a multi step mash. Here's what I did:
12 lb Pale Wheat
8 lb Pilsner
Acid rest @ 111F 15 min.
Protein rest @ 131F 15 min.
B amylase rest @ 149F 30 min
This is where everything went wrong. When I reached 149 I started the timer and walked away without turning the burner off. The mash temp was 190F when I noticed about 10 min. later. I turned the pump on to circulate and the temp dropped to 170F. I tasted the mash and it wasn't very sweet so I decided to abort at this point and dump everything instead of proceeding. I'll give it another go next weekend.
Do you think this was recoverable or did I do the right thing?
I hated to spend more time and precious yeast on a batch that might be just OK a month from now.