Is there any benefit to mashing longer. My first 2 all grain batches, I've done a 90 minute mash, just by going on the advise of my LHBS. Lots of the recipes that I read only have a 60 minute mash. What is the difference, besides the obvious 30 minutes.
60 vs. 90 minute mash
- Thread starter Wild Duk
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The 60 minute mash will leave you a thicker, heavier, slightly less alcoholic beverage than the 90. 90 minute mashes will increase the fermentability of the wort thus giving nice crisp beverage.
I thing there is arguments for both.
I thing there is arguments for both.
A longer mash can also help efficiency if you have a coarse grain crush, you mash very thinly, or you mash cooler.
-a.
-a.
Jamil Z seems to have a 90 minute boil for most of his recipes.
I usually do a 60 minute boil and my initials are also JZ.
hmmm...
I do 90 min boils on all my really light beers to help drive off DMS, but for the darker heavier brews 60 is great.
Cheers
JJ
Cheers
JJ
MikeInCtown
Well-Known Member
90 minutes will change the hop utilization so you may need to adjust timing of the recipe and amount of hops added. Also, the 30 minutes will save you from boiling off about 3/4 of a gallon of water, so be sure to account for that.
I did 2 brews yesterday, took 6.25 gallons of total wort and boiled for 60. Got exactly 5 gallons after dumping into primary.
I did 2 brews yesterday, took 6.25 gallons of total wort and boiled for 60. Got exactly 5 gallons after dumping into primary.
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