Have you experimented with Mash Times?

Monk · Sep 19, 2007

Just curious whether anyone has experimented with different mash times...

Snippet from BYO said you don't need to mash longer than 30 minutes most of the time. I know I've mashed batches for as long and 2.5 hours and as short as 60 minutes. But I have a terrible memory and couldn't quite tell you if there was a difference. What do you all think?

monk

Yooper · Sep 19, 2007

I have done that. I've mashed until iodine test shows conversion, but usually don't even check until 40 minutes into the mash, and I've mashed for up to 75 minutes. My understanding is that a longer mash helps to make a more fermentable wort but I don't think I've actually had that experience.

I'd be very curious as to what others have done!

Orfy · Sep 19, 2007

Yes when I started brewing I went with 90 minutes.
I have gotten it down to 45 minutes with no loss of effieciency.

Although I usually do other things whilst mashing so set the timer for 45 minutes and run off when ever I can.

I like Malty beers so don't mind a little unfermentables but I do that by mashing hot.

Monk · Sep 19, 2007

Ah...interesting. I thought I heard somewhere that longer mashing increased the perceived "maltiness". But maybe I'm confusing that with "longer boil = more melanoidins".

monk

Have you experimented with Mash Times?

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Have you experimented with Mash Times?

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

Monk

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Yooper

Ale's What Cures You!

Orfy

For the love of beer!

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