Yesterday I brewed a wheat IPA [55% Rahr 2-row/45% wheat] for the second time and I had a very “interesting” experience. First, The boil produced an outrageous amount of foam. Second, my hop basket[/url] clogged and kept dancing around in the kettle resulting in mini-boil-overs ([url=http://s564.beta.photobucket.com/user/kcbeersnob/media/Brewing/VIDEO0023_zps66889601.mp4.html]Here’s a video in case you can’t visualize what I mean]
. Third, the amount of trub left in the kettle was pretty staggering.
I’ve got two theories and wanted to run them by you all.
I crushed my wheat malt too fine and ended up with a ton of flour and/or the flaked wheat had excess flour. I didn’t notice an unusual amount of flour and didn’t have any lautering problems.
My mash temp ended up settling in at 147.7°F. Long story short: I did a two stage rest and my second infusion was a little lower than it should have been. I figured it was close enough, so I let it ride. I’ve never mashed that low before. Does something happen during conversion at ~148°F that that would explain the unusual experience I had in the kettle?