Until it tastes sweet, not starchy. Mash 60 minutes, should be long enough. Also try and maintain mash temp as best you can, put a lid on the pot and wrap it in a towel.
That should work.
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Originally Posted by cvstrat
Maybe if your boil kettle was a sheet pan, and your heat source was satan's a**hole, then you could possibly boil off 60 percent of your batch in an hour.
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Steeping Mash
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