Long mash

[Portreath]

Thought I'd have a go at an AG pale ale, so I popped the grain bill in the mash bin (72-3 ish c) wrapped it up with wetsuits etc. Only planned on 60 mins but was called out. Any way 2hrs 30 mins later I got back and the temp was holding a 63-64c. I was aiming for an OG of 1.041, but came out at 1.043, and the colour of the wort is lovely golden, and quite clear. I'm not sure if the extra long mash with have any benefit, if it does I might do this again.

 

[MyQul]

As you see from your OG long mashes can get you better efficiency. I used to do overnight mashes and would see a better efficiency

 

[divrack]

As you see from your OG long mashes can get you better efficiency. I used to do overnight mashes and would see a better efficiency

I think the Finns used to do 24hr mashes on the stove... Beat that.

 

[Portreath]

As I generally struggle to get 4 hours free after work, I might do this more often. also quite pleased that the cooler weather means that overnight my wort is down to 20c, so yeast has been pitched. So long mash and no chill looks like the way to go, Happy days!

 

[foxbat]

I wonder if it's like a lazy man's step mash with rests at both ends of the conversion range or will it be all pretty much done after the first hour with nothing left to convert at the lower temperatures later on? Hmmm.

 

[Clint]

Mine was over 2 hours yesterday as the recipe called for honey...and I had none so had to nip out.

 

[Portreath]

@Clint, mine was something similar, Tesco + wife etc . Chuffed that my makeshift thermal jacket (wetsuits & jackets) held the mash temp at 63c for so long. Mind you it was my winter wetsuits

 

[Clint]

Nice one. I think the longest I've left mine is two and a half hours. Beer was fine.

 

[MyQul]

I wonder if it's like a lazy man's step mash with rests at both ends of the conversion range or will it be all pretty much done after the first hour with nothing left to convert at the lower temperatures later on? Hmmm.

From what I read, when I was researching overnight mashing (before I actually started doing it), is that after a certain amount of time (perhaps two hours, cant remember exactly how long), the mash is just sitting waiting for you to come back to it and doesnt convert anymore. So you wont end up with super dry fermation/beer no matter how long you leave it

 

[MyQul]

I think the Finns used to do 24hr mashes on the stove... Beat that.

I wonder what the point of that is? As I mentioned, you only really get a little boost in effeciency. The main advanage of long/overnight mashes is time management and nothing really to do with an advantage in process

 

[divrack]

I guess it's from before malt was very well modified.
Also they probably got too drunk
(I'm half finnish)

 

[foxbat]

(I'm half finnish)

I thought we Brits drank a lot until I went to Sweden. When I congratulated the Swedes on their capacity for beer they told me about the Finns...

 

[divrack]

I thought we Brits drank a lot until I went to Sweden. When I congratulated the Swedes on their capacity for beer they told me about the Finns...

half finnish half scottish.
my liver was doomed.

 

[stz]

Temperature denatures the enzymes. Once you've passed a point they don't work any more and that step is lost. At 65C beta amylase is denatured in about 15 minutes. A long mash helps, but not really past a point depending on the temperature. Trend is for shorter mashes tbh.

 

[divrack]

Temperature denatures the enzymes. Once you've passed a point they don't work any more and that step is lost. At 65C beta amylase is denatured in about 15 minutes. A long mash helps, but not really past a point depending on the temperature. Trend is for shorter mashes tbh.

While I don't doubt what you say and have done 20min mashes, those attachments don't seem to show that nothing is happening beyond a point. Just not much. It's plausible that there is stuff going on that's benificial after that point.

 

[Nicks90]

Might not be anything to do with conversions or chemistry, just pure and simple imparting extra taste to the wort?
I'm sure there is a similarity with 5minute brew of tea to a 50min brew.
If you have lots of extra tasty additions, like dark crystal etc, surely you'll get more colour and flavour from them overnight?

 

[stz]

I'd just do what works for you. In home brewing there are loads of good reasons which go beyond mere extract efficiency and fermentability.
If it fits a brew into your lifestyle is a big one.
For me personally there isn't much point in doing longer than 60m @ 65C and if there was a significant flavour impact to be found I'm sure it'd be more widely discussed. Most of my assumptions on in would be negative, more tannins, more oxidisation, getting a little lactic activity perhaps.
If your insulation is great then great, but for me I'd envision additional energy usage coming to the boil after mashing overnight.