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Old 05-02-2011, 01:37 PM   #1
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I have now overnight mashed my last 10 batches and I have some notes to share for those who are intersted. I single infusion mash with single or double batch sparges:

1. Increased efficiency, I have averaged over %80 efficiency since I started overnight mashing

2. Increased fermentability, there is some debate on this, but my beers have been drying out more, so I do compensate by upping my mash temps 2-3 degrees. However for tripel and IPA, this is AWESOME.

3. No off flavors reported, dark beers and beers with more specialty malts appear to have more character from the longer soak

4. Time savings is just another benefit.



To sum things up, this is now my preferred method of mashing.

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Old 05-02-2011, 01:54 PM   #2
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How long a lag are you leaving it?

I have done it on a few batches and experienced the same as you: no real problems, only a few factors that need to be taken into account.

Recently I have just been bashing out 5 hour brew days though. I used overnight when my daughter was a little younger.

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Old 05-02-2011, 01:57 PM   #3
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I have a 10 month old and a 4 year old (both girls) and i work two jobs...so time is scarce for me. I mash for around 10 hours usually and with my 1970s model, coleman 54 quart stainless steel belted cooler I have no problem retaining temps.

I actually am now calculating all of my recipes for 80% efficiency, when I was doing 60 minute mashes I used %70.

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Old 05-02-2011, 02:05 PM   #4
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Is anyone doing a long mash with BIAB?

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Old 05-02-2011, 02:41 PM   #5
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One thing that I like to do is modify my water/grain ratios so that my mash tun is as full as possible without compromising the recipe with too thin a mash. I do 11-12 gallon batches with in upwards of 30 pounds of grain quite routinely.

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Old 05-02-2011, 03:53 PM   #6
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Please detail your process.

Are you applying heat throughout the night to maintain temps. If not, the mash temp will drop.

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Old 05-02-2011, 04:25 PM   #7
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Quote:
Originally Posted by ultravista View Post
Please detail your process.

Are you applying heat throughout the night to maintain temps. If not, the mash temp will drop.
yes the temperature will drop, but the conversion all takes place in the first 90 minutes or so, and that is the temp that is important.

The key is to not let it drop below 130 but I personally keep it above 140 to be safe.

I mash in at about 10 an night, cover the mash tun with blankets and go to bed. I wake up at about 6:30, turn the burner on for the sparge water and proceed with my brew day as usual. It's awesome.
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Old 05-02-2011, 08:23 PM   #8
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permo, our kids are the same age pretty much (well, my daughter is three and my son is due in september!)

I am using a 10gallon coleman and had 15 to 20 degree temp loss at 14 hours.

Overnight mash is a great tool to have in the arsenal.

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Old 05-02-2011, 09:34 PM   #9
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Man, a 630am start to the brew day? That's defeating the purpose, as far as I'm concerned. I'd be done in time to make SWMBO breakfast and I don't need that expectation! LOL

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Old 05-02-2011, 09:40 PM   #10
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Quote:
Originally Posted by headfullahops
Man, a 630am start to the brew day? That's defeating the purpose, as far as I'm concerned. I'd be done in time to make SWMBO breakfast and I don't need that expectation! LOL
Not unless you have a yummy coffee ale or a breakfast stout on tap..lol
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