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Old 09-29-2011, 02:54 AM   #1
May 2011
Midwest, Illinois
Posts: 238
Liked 5 Times on 5 Posts

I am making a pumpkin stout this weekend. I am making an o flannigain type stout with baked Libby's pumpkin in the mash. I am mashing at 156* in a converted 10 gallon cooler

My question is ...can I mash in late night and let it sit all night? I planned on letting this mash for a few hours anyway to hopefully convert some of that starch. If I mash overnight I can start my brew day in the morning with an earlier boil time.

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Old 09-29-2011, 03:09 AM   #2
Oct 2009
Silver Spring, MD
Posts: 113
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I don't think there is anything wrong with longer mash times, as long as you can maintain the temps for starch conversion. In any event, you should get most of the conversion in a couple of hours before the enzymes deactivate or the temp lowers...I would be confident that the temp will not drop a lot.

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Old 09-29-2011, 03:18 AM   #3
Jul 2009
Posts: 5,068
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barley is correct. i've done an overnight mash several times, and no problems. go for it, and good brewing
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