Donthoseme
Well-Known Member
I'm brewing a belgian tripel and i wanted to start my mash before i leave for work at 630 and sparge and brew when i get back at 5pm is this reasonable or will it thin/sour the wort? Thanks for your help!
Overnight Mash
- Thread starter Donthoseme
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it might go a little sour...but It's worth a shot.
I wouldn't do it myself, unless you have a way to keep it at 150+ deg the entire time. Even then I would think it would start to rot. Just set up your system before you leave and when you get home mash in.
JJ
JJ
A little sour could be fantastic in that beer though!
I let my sour peach ale sit for 18 hours AFTER the mash....intentionally cooled to 120 then added back 8 oz of 2 row. It's lactic as hell, but I'd figure that the 12 hours @ mash temps (declining with time) and no sours of Lactic bacteria....should only be ever so slightly sour....fit right in with the Belgian.
I let my sour peach ale sit for 18 hours AFTER the mash....intentionally cooled to 120 then added back 8 oz of 2 row. It's lactic as hell, but I'd figure that the 12 hours @ mash temps (declining with time) and no sours of Lactic bacteria....should only be ever so slightly sour....fit right in with the Belgian.
Friars_Kettle
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I did my first overnight mash yesterday. A big 8% Irish Red for St. Pats 2009. I mashed in 11pm on Thursday and started the sparge between 6-7am Friday morning.
I do 10 gallon batches in a standard Home Depot 10 gallon Igloo round cooler. It only lost 4 degrees overnight left indoors at room temperature (154 down to 150). I draped an old sleeping bag around the top and sides.
Here's the upside to an overnight mash, IMHO with just one overnight batch under my belt:
* OG about 6-8 points higher than identical recipe done three times in the past with 60-90 minute mash
* No difference in color, flavor, or mouthfeel
* Quck clear vorloff
* Ability to mash a second batch when the overnight batch is in the kettle the following morning, if desired.
* Consider decreasing the heavy roasted grains (black patent, carafa II, etc) a bit to decrease the chance of extra astringency developing
* With a 60-90 minute boil, plan to be done and cleaned up by 10:30am. Sweet!
This will be a great option for brewing in the summer when I want to avoid standing over the kettle in the middle of a hot day.
I do 10 gallon batches in a standard Home Depot 10 gallon Igloo round cooler. It only lost 4 degrees overnight left indoors at room temperature (154 down to 150). I draped an old sleeping bag around the top and sides.
Here's the upside to an overnight mash, IMHO with just one overnight batch under my belt:
* OG about 6-8 points higher than identical recipe done three times in the past with 60-90 minute mash
* No difference in color, flavor, or mouthfeel
* Quck clear vorloff
* Ability to mash a second batch when the overnight batch is in the kettle the following morning, if desired.
* Consider decreasing the heavy roasted grains (black patent, carafa II, etc) a bit to decrease the chance of extra astringency developing
* With a 60-90 minute boil, plan to be done and cleaned up by 10:30am. Sweet!
This will be a great option for brewing in the summer when I want to avoid standing over the kettle in the middle of a hot day.
Jeffro
Well-Known Member
I have split brew days up many times....
Mash, lauter and sparge on one day...
Boil, hop, cool and pitch the next.
It's still beer....
Mash, lauter and sparge on one day...
Boil, hop, cool and pitch the next.
It's still beer....
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