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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash Times
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Old 05-06-2009, 08:03 PM   #1
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Default Mash Times

New to the all grain brewing technique and trying to brew an easy blonde ale this weekend.

What is the difference between letting a mash sit for 60 min or 90+ min???

Will it have any effect on the amount of fermentables or will it make the mash less viscous?

Thanks to all that reply


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Old 05-06-2009, 08:10 PM   #2
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Well generally on a simple single infusion mash you'll have full conversion by 30-45 minutes (sometimes even less) but a lot of people wait till 60 to be sure. If you wait till 90 there won't be much difference, but depending on your mash temp you will get a more fermentable wort as you let it sit. I don't think the difference between 60 and 90 will affect the attenuation too much, overnight definitely does.


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Old 05-06-2009, 08:10 PM   #3
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A longer mash will result in slightly more fermentable wort and slightly lower FG.
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Old 05-06-2009, 08:40 PM   #4
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Why would the FG be lower? Is that something the yeast will determine?
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Old 05-06-2009, 08:48 PM   #5
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The types of sugars formed as the enzymes do their job also effects the FG. If you mash high for a short period, you'll end up with more unfermentable sugars than if you mash low for a long time.
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Old 05-06-2009, 08:53 PM   #6
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The difference is 15 minutes.


The longer rest allows more time for enzymes to locate and cleave longer chains of starches thus reducing them to simpler and simpler sugars and making them more readily available to yeast so thet they may ferment them.

Yeast attentuation is not the only determining factor on the beers profile. With extract the fermentability of the wort was set by the manuafcturer. From there attenuation is a guide to how much the yeast actually metabolized.

Unfortunately, there is no simple way to definitively predict or assertain a wort fermentability or differentiate whether the yeast gave up or just had nothing left that they could eat.
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Old 05-06-2009, 08:54 PM   #7
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I see and thats where the whole high temp mash = more body as compared to low temp mash = dry and crisp
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Old 05-06-2009, 08:55 PM   #8
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Quote:
Originally Posted by GilaMinumBeer View Post
The difference is 30 minutes.
Fixed that for ya.
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Old 05-06-2009, 08:57 PM   #9
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Thanks for the clarification. Very good explanations
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Old 05-06-2009, 09:05 PM   #10
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Quote:
Originally Posted by Lil' Sparky View Post
Fixed that for ya.
Ahhh. Sorry. Division escapes me today. Guess I should have triple posted to get the number right.


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