Being new to All-Grain, I'm doing my take on the Kentucky Common Beer. My question is whether or not mashing too long(i.e. 45mins - 120mins) is detrimental to the mash. Here is the grain bill for my small 1.5 gallon batch:
2lbs American 2-row
1lb Flaked Maize
3oz Black Patent
3oz German Acidulated
If I maintained a constant temp of 154 degrees would there be any ill effects if I let it go too long. And honestly...how long is long enough really? And no, I do not plan on doing a sour mash which I believe is true to style, just not ready for all of that yet.