Gladfields Pilsner Malt & Troub

[JR]

Had a few (brewing related) firsts this weekend, first time to do a 60L batch in big pots, first time to use new burner and first time to use Gladfields Pilsner Malt.

I was a bit sloopy with the mashing, I mashed in at 65 and went back to bed.  I got up an hour and a half later and we were down to 62 which is more of a drop than I was expecting fo such a big mash.  I then put in all the boiling water I could fit to try to get up closer to sparging temp, I could not fit much more liquid in though so I only got to 68, where I ended up leaving it for about half an hour while I had breakfast. Finally spagred with 75degree water.

 

When I was boiling I got more hot break than I have ever seen in my life, it looked like there were chunks of brains floating around in there.  We started skimming them off with a strainer (before we started adding hops) but there was still a lot left that seemed too fine for the siv to pick up.  As a result I seemed to loose alot more beer than usual at the bottom of the pot.

 

In the past I have always been using wyermans pils malt or bairds marris otter and get very little in the way of hot break.  Is it the gladfields malt that is affecting the hot break quantities?  Would a more advanced mashing reigeme help?  Is that what proten rests are for?  or was it just the fact it was my first triple batch and triple the amount of hot break material just seems loke alot?

[denimglen]

NZ malts seem to produce a lot more break material, I've found the same thing with the ADM pils malt.

That coupled with triple the amount of break probably made it seem like a lot more than you're used to.

[Matthew]

Interesting, I noticed a much bigger hot break on the weekend using Malturop for the first time.