I've heard that doing a 90 minute mash improves efficiency, especially for a weak crush, because the enzymes have more time to access starches. But beta amylase will also keep working during that time and make my wort more fermentable.
Say I have a beer I like mashed at 154 for 60 mins. If I want to do a 90 min mash and have the same beer as the 60 min mash, would I up the temperature by a degree? two degrees, maybe? Anyone have experience with this?
Say I have a beer I like mashed at 154 for 60 mins. If I want to do a 90 min mash and have the same beer as the 60 min mash, would I up the temperature by a degree? two degrees, maybe? Anyone have experience with this?