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Old 07-31-2013, 02:31 AM   #81
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My first experience with over night mashing was a huge success. Come October I plan on a repeat of a 1c - a little less of the rice adjuncts this go around. If it tastes the way I hope, I'll post the recipe. Cheers for Overnight Mashing!

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Old 07-31-2013, 04:49 PM   #82
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Originally Posted by Stauffbier View Post
I typically start the mash at around 158F more or less, and 10 hours later it's at 148F or so. I tape the seem where the lid meets the cooler with clear packing tape to hold in the steam, and then I cover the cooler with a couple thick blankets. I've been happy with the results every time I've done it. I've never had a batch come out too dry, yet.
Makes complete sense. Thanks for explaining. Certainly 148 would be on the drier side, but by no means dry depending upon starting gravity.
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Old 07-31-2013, 05:21 PM   #83
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The reason it works is that denaturing enzymes takes time. You won't denature beta amylase (which works at lower temps) in the matter of an hour or two by mashing at even 160 to start with. There will still be some enzymes left once the temp drops into the low-to-mid 150's that will further chew the beer, but not too much. If you WANT dry beer, you start around 153 and you'll get down to just a few points after fermentation. I usually get over 83% attenuation on higher-mashed beers and in the 90's on the lower-mashed beers.

Anymore I find that 3 hours seems to be when things finish converting. I usually mash anywhere from 90 minutes to overnight, depending on my schedule of other things to do, and adjust mash temp accordingly. The 90 minute mashes I use the original recipe temp. Anything in the 3 hour range I bump it up 3-5 degrees (less for lower mash temps, more for higher). Overnight and 3 hours seem to have produced similar results, leading me to believe conversion is pretty much done at the 3 hour mark.

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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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Old 07-31-2013, 05:22 PM   #84
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My "Fashionable Late PA" recipe is overnight mashed starting at 153 and dries out to about 1.002...and it's fantastic.

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Old 08-21-2013, 03:13 AM   #85
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Great info all, thanks for sharing. With a wife, kids, work a house etc. it is sometimes tough to find a solid five or so hours to brew. I have only done all grain and thought about trying extract, but with this idea I think I can squeeze in a few more batches into my schedule. I look forward to giving this a try.

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Old 08-29-2013, 12:56 PM   #86
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I do BIAB brews. Do you think I could get away with full boil volume and grain mashing overnight in a cooler, and then dumping everything into my bag to separate the grain? Would I need to heat everything up to 170ish for a mash-out before removing grain, or just separate the grain and go right to the boil?

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Old 08-29-2013, 01:59 PM   #87
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I do BIAB brews. Do you think I could get away with full boil volume and grain mashing overnight in a cooler, and then dumping everything into my bag to separate the grain? Would I need to heat everything up to 170ish for a mash-out before removing grain, or just separate the grain and go right to the boil?
I think it would work just fine. I wouldn't bother with a mash out.
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Old 09-14-2013, 11:22 AM   #88
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Inspired by this thread I am giving this a shot. I do BIAB and have made a jacket for my brew pot out of left over wrap used on our hot water tank. I doughed in last night at 154 for a nut brown ale. I just woke and found the temp at 147. Not too shabby at all. This should be good and I look forward to seeing how this beer turns out. This could allow for many more brews to fit in my schedule.

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Old 09-14-2013, 06:14 PM   #89
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So far so good. I do BIAB and typically get 70% efficiency. With my 8 hour over night mash I got 78% and my temps stayed above 147 so should be no worries of infection. We'll see in a week or so how the ferment ability of the wort turns out. But I think I am thinking I am going to like this over night mash setup.

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Old 10-13-2013, 02:33 PM   #90
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Did my first overnight mash last night. Doing a hybrid Dortmunder Export with WY1007 in the fridge near 55 degrees. Based on recommendations on this thread, started it at 158 and let it sit for about 9 hours overnight in my 10 gallon igloo mash tun (left quite a bit of headspace with only a 1.4 qt/lb ratio - probably should have mashed thinner). It was at 142 degrees this morning. Crazy 83% efficiency with a no-sparge AFTER adding 3 gallons of tap water to the boil. Wort looks great. We'll see about the beer.

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