Element scorched badly

Hi everybody,
new ebiaber here, long story short...i've setup a new rig with 2 "near" low watt density element (2 x 2kw 220v elements, 77watt/square inches), 100 litres stainless steel pot and a basic regulation panel(triac dimmers).

After a couple of test boil with simple water i've done 2 batches, first batch (Amarillo APA) went well,i had low efficiency due to grain crush very large (0,075), but elements after boil were clean with just a little lime on it that scrubs easily. Second batch i try a difficult beer, a very strong Imperial IPA (9° 120IBU) and i do fine crush (0,037" on a barley crusher clone) but something went wrong.

Here the elements after putting the beer in the fermenter.

Doesn't look good?

I didn't smell any sign of burnt odor during mash and boil, and also the element doesn't smell at all.
I've taste the final product before pitching the yeast and it didn't taste good, but surely doesn't taste burnt!
So i don't know if i've to dump the batch, we'll see.

I scrub the elements and they are fine, i've to do an hard job with mild acid and lots of scrubbing with metal pad, but the element are now clean

My question is? What can i do for the next batch to avoid this situation?

Things different from 1st to 2nd batch:
1) very fine malt crush instead of large malt crush
2) pilsner malt in the recipe, not present in the first batch
2) protein rest at 52° C (125F) and temperature ramp to 68°C/154F, not done in the first batch
3) add dry malt extract near the end of boil without dilute first (my bad), not done in the first batch

I've always stir while elements are power on, but this 2nd batch the mash was VERY thick! I've ended with a 1,098 OG and 77% efficiency from biabacus.

I've searched and read a lot about protein rest to be the cause (protein buildup and burning on the element during mash ramp). Also read about stepping the power of the elements instead of going full blast during ramping....

What do you think? Any help will be greatly apprecciate


Thanks
Adriano

• • SVA Brewer With Over 20 Brews From Italy
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Hi guys,
thanks for the inputs.

I taste a sample of Imperial Ipa after 5 days fermenting, it wasn't disgusting but four different friends can taste and smell a "smokey" flavour, is not bad at this stage but is present.....hope it lower it's intensity in the final beer.

Done another batch today, weizen beer.

1) crush: 0,040/0,044 instead of 0,035 on the barley crusher
2) skip protein rest
3) always stirred during temperature ramp for mashout (bag raised) and preboil, i stop stirring when the water begin to boil
4) no dme involved this time

Here the result after brew day (90min boil)

Cleaned in 5 minutes with just hot water and a green pad (don't know the right word ), and finish the hardest part with a metal pad, they shine like before.

I'm like a mule, i want to know why this happen, so next batch will be a pilsner and i'l try protein rest without changing anything else, we'll see.

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Hi,
done another Biab with this setup, very high gravity one (ended to 1092 OG) with 10kg of Pilsner/Maris Otter and 1,5litre of LME, no schorching at all!

The secret for me, as you say, is to stir everytime heat is applied, also i didn't do a protein rest.

When i added LME i turnoff the elements, stir very well and after that turn elements on.


I will work on a recirculate setup that eliminate the need for stirring

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