Would longer mash time have increased my efficiency - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Would longer mash time have increased my efficiency

Reply
 
Thread Tools
Old 06-28-2009, 12:03 AM   #1
petep1980
HBT_LIFETIMESUPPORTER.png
 
petep1980's Avatar
Recipes 
 
Nov 2008
Posts: 1,905
Liked 15 Times on 15 Posts



I mashed in with a target temp on a APA today with 150. After 75 minutes it was 148. I ended up with a 62% efficiency (I know I know, it could be the size of the mill, other things). However, had I increased my mash to 90 minutes done anything for my efficiency, or has the law of diminishing returns royally kicked in by then?

 
Reply With Quote
Old 06-28-2009, 12:09 AM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,414
Liked 7839 Times on 5493 Posts


In general, lower mash temperatures and longer mashes tend to be more fermentable and will give a thinner, drier result than a higher temp and shorter mash.

If you mash longer than it takes to convert, there will be no increase in efficiency, but the wort will be more fermentable. Are you doing any iodine starch conversion testing?
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 06-28-2009, 12:41 AM   #3
petep1980
HBT_LIFETIMESUPPORTER.png
 
petep1980's Avatar
Recipes 
 
Nov 2008
Posts: 1,905
Liked 15 Times on 15 Posts


I do not. I suppose I should.

 
Reply With Quote
Old 06-28-2009, 01:30 AM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,414
Liked 7839 Times on 5493 Posts


Quote:
Originally Posted by petep1980 View Post
I do not. I suppose I should.
I don't any more, but I did for a few. I always had conversion by 40 minutes. Leaving it for 60 minutes is more of a safeguard, I think.

I don't recall all of the science, but a longer, thinner mash at a lower temperature favors a lighter bodied more fermentable beer. A shorter, thicker mash at a higher temperature gives you a more dextrinous, less fermentable wort.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 06-28-2009, 12:04 PM   #5
hopshead
Recipes 
 
Oct 2006
Posts: 24

I would say you mashed long enough to get a full starch conversion. The 62% efficiency makes me think your mill is not set close enough, or you are using water that is making the mash ph way out of range thereby making the efficiency low. Where are you milling your grains the LHBS or on your own mill? When I bought my own Barley Crusher my efficiency jumped from about 65% to 75% using factory settings.

 
Reply With Quote
Old 06-28-2009, 02:19 PM   #6
petep1980
HBT_LIFETIMESUPPORTER.png
 
petep1980's Avatar
Recipes 
 
Nov 2008
Posts: 1,905
Liked 15 Times on 15 Posts


I got it at the LHBS.

 
Reply With Quote
Old 06-28-2009, 02:46 PM   #7
bbrim
Recipes 
 
Jan 2008
Lincoln, Nebraska
Posts: 886
Liked 42 Times on 37 Posts


Sorry to Hijack the thread, but... If I let my mash sit for about 2 hours, plus or minus 15 minutes, would it hurt the beer. I mean is there any threat of it beginning to sour or anything? My mash tun holds temp really well. I'll be mashing at 1.5 qt/lbs, at 152 degrees. I want to go to my friends house for the US soccer match but i want to get a brew in and this is the only way I can think of that will permit me time for both. A thinner beer may actually be a very good thing in this case so I'm not worried about that.

 
Reply With Quote
Old 06-29-2009, 02:03 AM   #8
budbo
Beer is good
HBT_LIFETIMESUPPORTER.png
 
budbo's Avatar
Recipes 
 
Feb 2006
La Plata, MD
Posts: 2,315
Liked 13 Times on 9 Posts


I start heating my sparge water at about 45min which generally gives me a 75min mash, I have let a mash sit for 4 hours (had to leave one once) I didn't notice any difference in the final product.

 
Reply With Quote
Old 06-29-2009, 02:36 AM   #9
ajf
Senior Member
HBT_LIFETIMESUPPORTER.png
 
ajf's Avatar
Recipes 
 
Oct 2005
Long Island
Posts: 4,646
Liked 105 Times on 99 Posts


It could if you have a coarse crush, mash at low temperatures, have a thin mash, or use malts without much diastatic power.

-a.
__________________
There are only 10 types of people in this world. Those that understand binary, and those that don't.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mash Efficiency, first time measured IXVolt All Grain & Partial Mash Brewing 3 06-29-2009 05:20 PM
Mash Time Helps Efficiency? friscobrewer All Grain & Partial Mash Brewing 4 06-24-2009 06:57 PM
3 Batch Sparges - increased efficiency gonzo brewer All Grain & Partial Mash Brewing 19 09-10-2008 08:54 PM
Increased Efficiency Sherpa FE All Grain & Partial Mash Brewing 6 04-01-2008 04:54 PM
Longer Sparge - Better efficiency sonvolt All Grain & Partial Mash Brewing 28 01-12-2007 05:39 PM


Forum Jump