Last year I did a 100% wheat beer - all malted wheat.
I did my usual process of mashing - nothing different to normal - some hand recirculation until the grains/husks aren't coming through and then run it off before batch sparging.
At the end of the boil I found my element was black with burnt wort. After a few days of fermenting I tasted the wort and had to chuck it as it tasted like an ash tray. This hasn't happened before or since across 20 batches with my kit unmodified... until now.
Last weekend I did a beer with 45% flaked wheat. At the end of the boil there was the odd darker spot around the element. Nowhere near as bad as last time, and the beer tastes fine, but still not good. Any ideas on how to avoid this in future?
I was thinking about lining my mash tun with a BIAB bag to help catch some of the crap. Would a protein rest help? If I did it could I just protein rest the wheat on its own and then step up the temperature and add the rest of my grain for the rest of the mash to avoid compromising the body of the beer?
Wheat burning on electric element
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Jocky
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Wheat burning on electric element
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