permo
Well-Known Member
I know this has been discussed over and over, but I wanted to start a new thread about overnight mashing so that we could get the most recent information and experience with the technique.
I recently mashed a kolsch overnight. Mashed in at 152 degrees at midnight and by 8:00 AM the next morning I was down to 135-140 depending on how deep in the mash the probe got. The beer is currently fermenting and appears to be just fine.
I mashed at 1.5 quarts per pound, and I think next time I will do 2.0 quarts per pound so that there is more residual heat.
All of my information says that as long as you don't fall below 130 degrees for a length of time, souring shouldn't be an issue. Either should an overly fermentable wort, as the enzyme activity and conversion all takes place in 90 minutes or less. After that, the wort is just waiting for you.
My gut feeling however, is that you do get a more fermentable wort, I have no data to back up that claim, but i just have a feeling. Long mash + thin mash = fermentable. So for my next overnight mash, I am picking a big beer. Likely a 1.070-1.075 IPA with about 18 pounds of grain.
I will let you all know how my first overnight mash turns out, but I think it is going to be great. Please post your experience or advice regarding this method. Thank you!!
I recently mashed a kolsch overnight. Mashed in at 152 degrees at midnight and by 8:00 AM the next morning I was down to 135-140 depending on how deep in the mash the probe got. The beer is currently fermenting and appears to be just fine.
I mashed at 1.5 quarts per pound, and I think next time I will do 2.0 quarts per pound so that there is more residual heat.
All of my information says that as long as you don't fall below 130 degrees for a length of time, souring shouldn't be an issue. Either should an overly fermentable wort, as the enzyme activity and conversion all takes place in 90 minutes or less. After that, the wort is just waiting for you.
My gut feeling however, is that you do get a more fermentable wort, I have no data to back up that claim, but i just have a feeling. Long mash + thin mash = fermentable. So for my next overnight mash, I am picking a big beer. Likely a 1.070-1.075 IPA with about 18 pounds of grain.
I will let you all know how my first overnight mash turns out, but I think it is going to be great. Please post your experience or advice regarding this method. Thank you!!