I mash for 60. But the # of grain that I do mash is minimal and it doesnt really effect my og to much. it does a little but not much. I have found with 60 I get the full amount of taste and aroma from the grain that I was looking for.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
60 minutes is the starting point whether you're brewing PM or AG. The time and temp depends on how fermentable you want your wort. When I was PM'ing, I would mash for more fermentable wort to balance out the unfermentability of extract. So I'd recommend mashing for 60 minutes @ 150-152F...
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=================== Green Lane Brewing
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Primary = Evan!'s Special Bitter On Deck = EdWort's Porter / American Amber
How long do you partial mash?
Linear Mode
