First time posting here and fairly new to the craft, I've just finished cooking up a vodka recipe and hope someone more experienced can calm my nerves.

So the recipe I used was for 4kg flaked wheat and 1kg malted in 23Ltr water, I ended up having to batch it as I didn't have a pot big enough so split it in half evenly. I struck the flaked first at 70c and stirred regularly till the temp dropped to 48c, I then added the malt and gave it a 1/2 hour rest at 45c then heated to 65c and stirred fairly regularly for the first two hours then occasionally overnight. In the morning I strained it, caught the grain in a bag and sparged with another 2Ltr boiling.

Now the bit I'm concerned about is I've got 23Ltr of wort with a SG of 1.044ish but has quite a bit of sediment, is that normal? The wort tastes sweet and I'm not noticing any particular starch feeling on the taste but it goes quite milky during aeration.