1st stuck mash, any tips?

[ChrisG]

Last week I made a lager (15L batch) using a lot of rice as adjuncts, which stuck my mash. I managed to get it going again by stirring the mash as a last resort but does anyone else have tips on using large amounts of adjuncts and being able to mash correctly.

So far I have found out a few things that may work.

1. Use rice hulls / barley hulls in the mash (haven’t a clue where to get these)
2. reduce the amount of adjuncts
3. Sparge at correct temperature and ensure a floating water bed over the mash

What else can I do, as this beer seems really good and would like to make a bigger quantity at a later date.

Does running off the mash slower help, as I usually open the tap fully. Although quite a bit of trub and hops got into the FV it seems to have dropped out of suspension well and I bottled last night.

Since I used two packs of Nottingham yeast at low temperatures it went down to 1.007 which was a good result, making the beer 4.8%

My grain filter works very well with low adjunct grains and I cant see what modifications I could make to it, which might assist in running off the sweet wort.

 

[llannige]

Try a much slower run off.I open my tap barely half way.Works fine for me. :thumb:

 

[tubby_shaw]

My advice when using rice is
A. Use flaked rice instead of boiling up whole rice.
B. Add it to the mash tun last and only mix it gently into the top off the mash
C. Forget about rice totally and just substitute it for glucose.

 

[ChrisG]

My advice when using rice is
A. Use flaked rice instead of boiling up whole rice.
B. Add it to the mash tun last and only mix it gently into the top off the mash
C. Forget about rice totally and just substitute it for glucose.

Thanks for that, good tips. Though I kinda like the rice flavour it provides and also feel glucose thins the beer too much.