Dry Stout Mash Time

working on a dry stout. using 1056. was going to mash at 150.

should i mash for 60 or 90 minutes u think?

had planned on 90 but worried might result in too dry?

Go with 60 min for a stout.

Mash conversions take place in as little as 20 minutes. You can use tincture of iodine to test for starch. Place a sample of wort on a white plate and place drop of TOI into the puddle of wort. If it turns purple/black, there is still starch, and the conversion is not complete. Even with a dark stout, a puddle on a white ceramic plate should work with TOI. A 60 min mash is standard, because thats how our grandpappys grandpappy used to do it wayyyyy back in the day. Today, it may or probably may not be needed. I cannot see a 90 minute mash being needed unless it would be a traditional step mash (are undermodified malts even still available?). Imagine if you could save 30-60 minutes of your brew day, by mashing only as long as you need to, as indicated by the Tincture of Iodine. After the conversion, holding the mash serves no purpose.

I usually mash at 150, and found that I haven't got full conversion by 60 minutes sometimes.
I increased the mash to 90 minutes and always got full conversion, so nowadays I don't bother to check. The longer mash does lower the FG somewhat, but I've never found this to be a problem.

-a.

ya... i had it plugged in for 90 and decided to just leave it. i have the TOI so i'll just give it a check every 20 or 30 min to see where it is conversion wise. if it finishes earlier... that'll just be a bonus (time wise).