BVilleggiante
Well-Known Member
So I went to my local beer club meeting last night with the topic being on mashing. Two things really stuck out at me and just wanted to throw them out there for people to discuss.
1) The typical standard time for a Sach. Rest is 60 minutes, but professional brewers say that with well modified malts, full conversion can actually take place in as little as 5 minutes. The consensus was that if your using a recirculating system, you're ready to move to mash out temps once your wort starts to run clear i.e. clear wort means full conversion of the malt has take place. A 60 minute rest won't hurt anything, but it's not necessary.
2) I've been sparging for 1.5 hours to reach where my OG should be. This is too long and is probably leading to some astringency entering my beer. I should probably be shooting for 1 hour.
1) The typical standard time for a Sach. Rest is 60 minutes, but professional brewers say that with well modified malts, full conversion can actually take place in as little as 5 minutes. The consensus was that if your using a recirculating system, you're ready to move to mash out temps once your wort starts to run clear i.e. clear wort means full conversion of the malt has take place. A 60 minute rest won't hurt anything, but it's not necessary.
2) I've been sparging for 1.5 hours to reach where my OG should be. This is too long and is probably leading to some astringency entering my beer. I should probably be shooting for 1 hour.