Originally Posted by RainyDay
I'm using a 10 gallon cooler for my tun, and am thinking about trying this on my next brew. My question has to do with mashout. Are you doing any sparging after the overnight mash? In my head, I'd imagine you'd lauter in the morning, and then heat the sparge water to 170, hold for 10-ish minutes, and then drain to the kettle for the boil like normal. Is there any reason you wouldnt be able to sparge as normal? I dont imagine there would be. Are you also doing a 60 minute boil, or do you boil for longer?
There's really no point in mashing out in the AM. If you're set on doing that, do it before bed, then leave the tun overnight. The conversion is really as "done" as it's gonna be by the AM, so mashing out won't "stop" anything.
Mashing out the night before it the only way to have attenuation similar to a "normal" mash. Otherwise, as I've experienced, not enough beta amylase is denatured so it continues to work thru temps into the 140's, resulting in a very fermentable wort.
The way I plan to avoid this is to up the mash temps accordingly. Beta begins to be denatured from 154-162. It doesn't happen immediately, which is why you can mash at 154 and still get good fermentability/attenuation.
I think 155 is a good bet for a relatively dry beer (but not super dry). That allows beta to work for a while but most of it is denatured before temps drop down into it's sweet spot.
For a larger bodied beer, I'd just increase by a few degrees. I'm sure there's a formula that could be derived from this if you know your average temp loss over time and the sugar profile you're looking for.
To answer your question though, I wake up, flip-on the sparge water, make coffee, stir mash (no mashout), then start running off. Then I sparge as usual.
It's literally like I just mashed for an hour and continue like normal, but someone froze time on me and it was actually 8 hours.