I am am making a Maibock with a recipe from Brewing Classic Styles. 10.5# pils & 6 # Munich. The Jamil’s book said mash at 156F. Higher than my usual 152f but bocks need more body right? Anyway, I have some new equipment and changed my process. Added my water to the grain instead of the other way around like I usually do. Mash was stiff but temp was right at 156 at the beginning of the mash. I checked the temp @ 45 minutes it was 160F. Ugh! I guess I didn’t have the mash stirred and the temps really equalized. The liquid on top of the mash still looked cloudy at 60 minutes! I don’t think it was fully converted as I probably cooked my enzymes.
Any way, I decided to add 2# pils malt for some new enzymes and dropped the temp to 147F for 15 minutes, then stepped the temp to 152F for 15 minutes to make sure the new pils malt was converted.
So, will this approach save my mash? Any thoughts?