Hi all, quick question:
For a partial mash, what is too long and what would be the result of mashing too long? Let me clarify why I ask:
I brewed an ESB this weekend and used the following ingredients. 3 pounds Maris Otter, 2 pounds 2-row US, 1 pound Crystal/40L and 3.2 pounds of Xtra-Light DME.
I mashed the 6 pounds of grain at 153 degrees. Problem was that I got distracted and did not sparge until after a full 90 minutes of mashing. Target OG was right on at 1.051 prior to closing up the primary. I used 1.5 q/lb of water too for the mash (9 total).
Does the longer mash time cause problems?
Bottled: Imperial Hefe, Saison, Apfelwein
Kegged: ESB, Foundation Stout, Brothers English IPA, Kolsch, Bavarian Hefe
Secondary: Abbey Dubbel
Primary: Imperial Cherry Bavarian Hefe, Imperial Cherry Brussel Abbey
On Deck: World Class ESB, BKRye
"People who drink light 'beer' don't like the taste of beer; they just like to pee a lot." -- Capital Brewery, Middleton, WI