Would a long mash result in a very malty/sweet beer?

**Turkeyfoot Jr.** · 07-25-2008, 06:43 PM

I brewed an amber about 2 months ago and right at the end of the mash, as I was heating my sparge water, my thermometer died. By the time I got a new thermometer and got the sparge water re-heated my mash ended up lasting about 2 hours. A little over a week ago I kegged that beer and I tasted it last night. I only had the one glass but the best way I can describe the flavor would be really malty and/or really sweet. Could an extended mash cause that or is it most likely the recipe?

jmulligan · 07-25-2008, 06:44 PM

I don't think a long mash would do that (but I could be wrong). I've held a mash for 90+ minutes in the 158F range, and it still dried waaay the heck out.

**the_bird** · 07-25-2008, 06:45 PM

If anything, an extra-long mash would result in a wort that was more fermentable (enzymes are working longer); not necessarily less sweet/malty, but certainly not more.

**Chriso** · 07-25-2008, 06:46 PM

The temp of the mash should affect it more than the time duration should. I routinely "forget" to bring the timer in with me, so the 90 minutes I scheduled turns into 110 or 120... Usually the *real* problem is that my sparge water was heating the whole time, and started to near boil. So then I just let the mash sit even longer while it cools off.

**Orfy** · 07-25-2008, 06:59 PM

Nothing more to add.

You guys always beat me.

**Turkeyfoot Jr.** · 07-25-2008, 08:22 PM

Hmm...then perhaps it's my recipe. I will try and post it later tonight.

I really wish I could get someone more experienced than I when it comes to judging beers to try it. I'm not sure I'm describing the flavor very well. I'll try another glass tonight and see if I can pin it down better. The flavor's not necessarily bad just different. It's one that I think could improve with age.

BigEd · 07-25-2008, 09:08 PM

Quote:

Originally Posted by jmulligan

I don't think a long mash would do that (but I could be wrong). I've held a mash for 90+ minutes in the 158F range, and it still dried waaay the heck out.

Agreed. The longer the mash the more the larger sugars will break down making the resulting beer more attenutive. BTW I'm an atheist. Will I be tossing and turning tonight after seeing your avatar?

**BierMuncher** · 07-25-2008, 09:10 PM

Quote:

Originally Posted by Turkeyfoot Jr.

...I really wish I could get someone more experienced than I when it comes to judging beers to try it...

Wish no more....what time does UPS stop by your area?

**Turkeyfoot Jr.** · 07-25-2008, 09:44 PM

Here's the recipe:

7lb. 5.6oz. Munich
1lb. 0.8oz. 2-row
1lb. 0.8oz. Cara-Pils
1lb. 0.8oz. Crystal 90L

1.50oz. Williamette 4.3% AA
Nottingham

Per Beersmith, 24.3 IBU. I missed my OG by a good bit. Came in at 1.039 and ended up with a FG of 1.016. Nice session beer although that was not my intention.

Drinking a glass right now and the flavor is definitely a strong maltiness. But, and maybe this is just because it's Friday evening, it tastes really good right now. Maybe a couple extra days under pressure has really helped it, I don't know.

EDIT: My brother's leaving for St. Louis tomorrow. Had I known you'd volunteer we probably could have worked something out for him to make a delivery. DOH!

**BierMuncher** · 07-25-2008, 09:49 PM

Dude...you used Munich malt for a base. That's a very rich, malty grain.

I use about 20% munich for my octoberfest which is a very malty beer.