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Joined: 10/12/2012(UTC) Posts: 463   Was thanked: 3 time(s) in 3 post(s)
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"Hey all. started my first all grain wheat vodka mash this morning. A recipe I got on-line here somewhere. 23 ltrs of H2O, 8.8 lbs of flaked wheat.
1.65 lbs of malted wheat, gypsum, citric acid and vodka yeast. Followed instructions by heating water to 165 degrees F, adding flaked wheat,
stirring till temp was 152. Shut off heat. Added crushed malted wheat, stirred. I did a iodine test just for fun and it turned black as expected. then
I let it sit till I got home from work and temp was approx 87 degrees. That was about 11 hrs. Another iodine test and there was no black color change
of the iodine which I guess means that the starch was changed to fermentable sugars. Pitched hydrated Prestige Wheat vodka yeast and 2 hrs later
it is bubbling away. Recipe said keep ferment between 70 and 85 so I put a towel on the floor threw on a brew belt because there is no way my
kitchen is going to stay that warm. I will be lucky if it hits 65. lol I guess the hard part is over. except for the waiting. Oh yeah the starting
SG was 1.052 in case anyone is interested."
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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Nice work. Starting SG is typical for an all grain. I think you will be impressed with the flavor and dissapointed with the production. I got in the habit of doing 2 x 10gal fermenters for all grain. Even at that i only get about 2 quarts of finished product.
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 Rank: Junior Member Groups: Registered
Joined: 12/4/2012(UTC)
Posts: 30
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"sounds like you got the beer part down. congrats
as long at it is held at 152 to 158 for about a hr or so the starch will have had time to fully convert."
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Rank: Advanced Member Groups: Registered
Joined: 10/12/2012(UTC) Posts: 463 Was thanked: 3 time(s) in 3 post(s)
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Thanks guys. i got home today after 17 hrs and holy hell! the air lock was acting as if it was in a rolling boil. Almost scary. I stirred it and locked it down again. the
weather warmed up, up here in N.E. so I unplugged the brew belt. Later after 25 hrs total it is still going pretty good. 7 or 8 bubbles every 10 sec. I don't care that
much about the amount of production. Like most I am just in this for learning and fun. This batch was the most work but also the most interesting and fun.
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Rank: Junior Member Groups: Registered
Joined: 12/4/2012(UTC)
Posts: 30
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sounds like you have some happy yeast! you should not have to stir it. adding anything to the wort at that point could kill the yeast off (rare but can happen)or contaminate. Just let them work.
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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I always stir mine. Just sterilize the stir spoon with some no rinse first. Never had a problem.
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Rank: Junior Member Groups: Registered
Joined: 12/4/2012(UTC)
Posts: 30
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Rank: Advanced Member Groups: Registered
Joined: 10/12/2012(UTC) Posts: 463 Was thanked: 3 time(s) in 3 post(s)
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Thanks guys. This was my first all grain attempt and am using the Ian smiley recipe. The first time I actually stirred a batch. The formula said it was preferable but
not necessary. I did sanitize before hand. The formula said 72 hrs but no more than 84. Into the 56 hr and getting a bubble every 4-5 sec. Thinking it is right on
track. Find myself using the word "formula" reverting back to my baking days when there were no recipes just formulas.
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