The brewery has just decided on a couple recipes that include Marris Otter as the base. I have brewed on this system with Warminster MO one time before (at about 30% of the grist) and noticed some clumping in the grist hydrator, but assumed it was because the malt was in pretty bad shape coming out of the sack. It looked partly milled.
Last week I tried an ESB with nearly 90% Crisp MO. It was a catastrophe. At the end of the auger, we have a verticle PVC pipe (about 4" diameter and 3ft long) where the grain drops into the grist hydrator. I normally measure the temperature of the hydrated grain on its way into the mash to hit target mash temps and have been pretty successful. The MO backed up the PVC pipe, I had to have my volunteer smack it repeatedly to get the grain to come out, and adjusting water flow was no longer based on temperature but whatever I had to do to allow the grain clumps to make it through. Dry grain was falling out in big dough balls, dust was everywhere, the auger motor shut off at one point (I think it overheated). No other grain I've used so far (pilsner, wheat, Am. 2-row, munich..) have done this.
When I took a reading, the mash temperature was over 70*C. It also took double the time to mash in (about 45 minutes). Despite adding cold water down to proper temp, the beer is badly underattenuated.
Surely I am not the only one to have this problem with Marris Otter?
Last week I tried an ESB with nearly 90% Crisp MO. It was a catastrophe. At the end of the auger, we have a verticle PVC pipe (about 4" diameter and 3ft long) where the grain drops into the grist hydrator. I normally measure the temperature of the hydrated grain on its way into the mash to hit target mash temps and have been pretty successful. The MO backed up the PVC pipe, I had to have my volunteer smack it repeatedly to get the grain to come out, and adjusting water flow was no longer based on temperature but whatever I had to do to allow the grain clumps to make it through. Dry grain was falling out in big dough balls, dust was everywhere, the auger motor shut off at one point (I think it overheated). No other grain I've used so far (pilsner, wheat, Am. 2-row, munich..) have done this.
When I took a reading, the mash temperature was over 70*C. It also took double the time to mash in (about 45 minutes). Despite adding cold water down to proper temp, the beer is badly underattenuated.
Surely I am not the only one to have this problem with Marris Otter?
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