Mash times

[Mavroz]

Hi, as the weather isn't particularly hot at the moment, I have decided to keep on brewing after initially stopping for the summer.

With my latest IPA brew today, I have decided to try a brew with a 60 minute mash (grain bag steep) as opposed to my usual 30 minutes.

I am not sure what difference this will make if any?

My next brew, I will use exactly the same recipe but will step for 30 minutes and compare the brews myself.

Thanks in advance.

 

[The Baron]

I do 45min mashes having done 60min previuosly and have found no difference apart from maybe adjusting the boil volume slightly and maybe not quite as much colour but that is negligible. Did it just to save time so mash 45 and boil 45

 

[MrRook]

Most of what the mash does is done in 20-30 minutes so shortening your mash to 30 shouldn't make a large difference.

 

[MyQul]

I mash between 30mins and 90mins. If I want more body (for my mild) I'll mash for 30mins. If I want less body and a highly fermentable wort (like for my Blonde Brute) I'll mash for 90 mins

 

[Mavroz]

Thanks for the replies.

Shorter mash = more body
Longer mash = less body

I would have thought that would have been the other way around.

Thank you again for the info.

 

[The Baron]

You would think so but I can assure you if McQul has put it in a thread it will be correct also longer boils darken your beer slightly as well, that could be just due to more boil off and a concentration of the wort or that it drags more colour out of the grain not 100% sure on why but it does

 

[Gulpitdarn]

Hang on.... McQul was talking about MASH not boil...

 

[An Ankoù]

I mash overnight when I can. That way, I don't waste any time waiting for it. A nice job to finish the day while supping one's bedtime Horlicks (5-6% abv), pleasant dreams of anticipation, and an early start get the spargewater on while enjoying breakfast coffee (0% abv) and all done and washed up well before lunch.

 

[Mavroz]

Hang on.... McQul was talking about MASH not boil...

Yes, you are right.
I have amended my previous post and changed boil to mash.

Thank you.

 

[The Baron]

Hang on.... McQul was talking about MASH not boil...

So right Gulpitdarn he was talking about mash

 

[ExpatBrewer]

The conversion from a mash over time is a logarithmic function where the 'knee' of the curve is at around 60 minutes. Mashing at times beyond that is really just chasing the last few percent points. Some like to get the absolute most they can out of their grain! Mashing for for a shorter time will simply reduce the amount you get out of your grain. In practice this may not be much of a concern and often using a little extra grain to compensate is preferred in the interests of saving time! Mash temperature is the thing that has an impact on the 'body' of the wort. At lower temperatures the beta-amylase enzyme is more active which produces a more fermentable, but thinner wort. Higher temps alpha-amylase is more active producing a higher percentage of non-fermentables and hence more body. A mashing temp of 67ºC is in the middle and usually gives a good balance between wort fermentability and body.

 

[RichK]

I mash overnight when I can. ....

I keep thinking about trying an overnight mash. Currently I put mine on in the morning & it can be an extended mash anyway if we go out shopping etc.

 

[Cwrw666]

Re. longer boils darkening the wort - think I read somewhere it is due to caramelisation of some of the sugars.

 

[Justin Dean]

Mashing overnight? so 60 min mash or 8 hour mash make no difference? Is this on RIMS system like Grainfather of BIAB

 

[The Baron]

if you are mashing overnight do not let the temp of the mash drop below 50c as Lactobacillus bacteria naturally present in grain will produce isovaleric acid and give off a cheesy smell which can not be got rid of. Make sure you mash and insulate it and ideally brew early the next morning to keep the temp above these temps

 

[foxy]

The main reason for not mashing overnight
First, It will change your mash profile. Especially as you aren't likely to be mashing out which ends most the enzyme activity. Say you mashed at 65-67oC amylase will keep chipping away at anything it can, there are also a bunch of different Proteases that can reduce your head building protein to peptides. You might like what happens but odds on the beer will lack body and probably head retention.
If you are going to brew, do it properly and make great beer, its almost axiomatic but every shortcut, time, money saving idea I have ever heard of detracts from the beer quality.
Some light reading.
http://braukaiser.com/wiki/index.php?title=The_Theory_of_Mashing

 

[Justin Dean]

Fortunately have Grainfather. So it will keep its temp accurately. Also have the neoprene insulation on it too. I am just wondering how it might affect the flavours. What is typical with long mash?

 

[prog99]

I've mashed overnight occasionally using nothing more than an old duvet to insulate. Never encountered any of the issues mentioned above