Hey, all.
There's a lot of talk out there about shortening the mash time due to the quality of malts we're all using... I did ten gallons of stout today (getting ready for fall) and I mashed for 45 minutes. Usually, with the same recipe and a 90 minute mash, I get 93% eff. Today, I got 88.3%.
I also went from American Two-row Pale to Maris Otter as the base malt.
Don't get me wrong; I'm fine with the results, but I'm wondering two things: did the lower efficiency come from the malt or the shorter mash? Or interference by Saint Arnoldus the Strong- patron saint of brewing?
Oh, I've done this recipe, like twenty times in the last fifteen years, so I'm not hallucinating about the usual results!
Thanks for your thoughts. -p
There's a lot of talk out there about shortening the mash time due to the quality of malts we're all using... I did ten gallons of stout today (getting ready for fall) and I mashed for 45 minutes. Usually, with the same recipe and a 90 minute mash, I get 93% eff. Today, I got 88.3%.
I also went from American Two-row Pale to Maris Otter as the base malt.
Don't get me wrong; I'm fine with the results, but I'm wondering two things: did the lower efficiency come from the malt or the shorter mash? Or interference by Saint Arnoldus the Strong- patron saint of brewing?
Oh, I've done this recipe, like twenty times in the last fifteen years, so I'm not hallucinating about the usual results!
Thanks for your thoughts. -p