Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   All Grain & Partial Mash Brewing (http://www.homebrewtalk.com/f36/)
-   -   30 min mash conversion (http://www.homebrewtalk.com/f36/30-min-mash-conversion-373238/)

bmeyer46 12-10-2012 04:03 PM

30 min mash conversion
 
Did an experimant this weekend while brewing my all gain stout. I did an iodine test every 10 while mashing to see when conversion took place....30 min is what I got with the maris otter that I used. I use the BIAB method. Just wondered if anybody else has timed their conversion time, and if the thickness of the mash was a contributing factor? It was only around an 8lb grain bill for 5 gal. and mashed at 158?

broadbill 12-10-2012 04:26 PM

This is not surprising....modern malts are so well modified that conversion can happen very quickly. Higher temps will also speed up the process.

daksin 12-10-2012 06:59 PM

I have been thinking about going to a shorter mash to get some more body in my beers. I've measured complete conversion at 10 minutes, before, so I think a 30 minute mash isn't out of line. I know many professional breweries have very short mash times.

bmeyer46 12-10-2012 07:21 PM

I checked at 10 and 20, but really wasn't satisfied that it converted, but the 30 min was a definite...when I went to clean up as it started to boil, the equipment was good and sticky, so I know there were sugars present....also my fingers stuck together! LOL :D

Denny 12-10-2012 07:50 PM

Anybody recall the BYO/BBR experiment a year or so ago? They found that although you can get indications from a starch test in 20-30 min., a longer mash actually made a better beer. My own experience is that I far prefer beers made with a 60-90 min. mash.

http://www.basicbrewing.com/index.ph...ing-radio-2011

bmeyer46 12-10-2012 08:52 PM

well I guess we'll see, since this is a recipe I've made several times.

bmeyer46 12-11-2012 01:10 AM

I think perhaps with the thin wort, the higher temps that I mashed at the the style of beer I'm brewing, that the short mash time would work. With other styles, such as belgians, I definitely think the longer mash is beneficial.
I normally do mash for 60 min, but I like to try different techniques, because to me, saying something won't work, just because the book written 20 years ago said it wouldn't isn't convincing to me. ok..truth be known, I'm a stubborn ass! LOL;)

Denny 12-11-2012 03:57 PM

I'm the same way, which is why I tried a short mash a few times. I'm back to 60-90 min. based on the results of my trials.

ArtVandelay 12-11-2012 05:23 PM

If conversion is complete at 30 min but a higher quality wort is produced at 60 then I see two things that happen. Either additional enzymatic activity occurs taht affects the sugar/starch or other flavor compounds, proteins, are extracted after 30 min. I think the latter is quite significant but much more difficult to quantify compared to conversion.

Denny 12-11-2012 05:46 PM

Enymatic breakdown continues well past 30 min.


All times are GMT. The time now is 08:14 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.