Recirculating Mash Question - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Recirculating Mash Question

Reply
 
Thread Tools
Old 02-08-2012, 05:00 AM   #21
fletchsj
Recipes 
 
Dec 2010
Beaverton, OR
Posts: 366
Liked 4 Times on 4 Posts


Quote:
Originally Posted by wailingguitar View Post
If I had a lot analysis handy, I would be happy to provide it. Barring that, how about an article by the late, great Greg Noonan? Scroll down to "starch conversion".

http://brewingtechniques.com/bmg/noonan.html

You could also always call Briess or Great Western and ask for a sample Lot Analysis...
Thanks for that article!!! good stuff there!

 
Reply With Quote
Old 02-08-2012, 03:05 PM   #22
Misplaced_Canuck
HBT_LIFETIMESUPPORTER.png
 
Misplaced_Canuck's Avatar
Recipes 
 
Jan 2011
NE Columbia SC - Formerly, Montreal Canada
Posts: 2,884
Liked 166 Times on 134 Posts


Quote:
Originally Posted by fletchsj View Post
I used to do the same thing most do and mash for an hour or so, but after hearing otherwise I tested and went from an hour to 45 min, then to 30 min, then to 20 min. I might be able to swing shorter but by the time I'm ready to recirc 20 min has passed. long and short is if you feel comfortable or curious try it and see. happy mashing :-)
We used Briess when I was there (and they still do). I was also surprised that there was residual starches at 60 minutes but to go as low as 15 minutes, I'm very surprised. I think that the maltsters saccharification test is lab work in a controlled environment, and not "real life" brewery where grain absorption and the grist mixing time would play in the part.

20 min mash + 20 min recirc gives you a total of 40 min mash btw.

I'm doing a couple batches this wk-end, gonna check what I see @ 20 minutes.

MC
__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

BeatnikTom Likes This 
Reply With Quote
Old 11-13-2012, 06:15 PM   #23
nutty_gnome
HBT_SUPPORTER.png
 
nutty_gnome's Avatar
Recipes 
 
Jan 2009
Princeton, Nj
Posts: 1,375
Liked 124 Times on 98 Posts


I bet careful attention to Mash pH is warranted if you wanted to realize a 15 minute mash that includes complete saccarification.
__________________
N_G
It could be worse.

 
Reply With Quote
Old 11-13-2012, 06:29 PM   #24
ktraver97ss
Recipes 
 
Nov 2011
Carol Stream, Illinois
Posts: 194
Liked 9 Times on 8 Posts


Very intriguing, may have to try slowly shortening mash time and see if it effects our efficiency at all. We have been really overkilling it too, cause we mash in, set 60 min timer, recirculate about 15-20, and then begin to lauter.
__________________
Redlight Brewing
Primary: Deep Woods IPA
Secondary: Belgian Wit
Kegged/bottled #1-Nut Brown #2-American Wheat IPA #3-Templetons Rye Barleywine #4-Belgian Wheat Wine #5-Belgian Wit

 
Reply With Quote
Old 11-13-2012, 06:46 PM   #25
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
 
Bobby_M's Avatar
Recipes 
 
Aug 2006
Whitehouse Station, NJ
Posts: 23,201
Liked 1658 Times on 1071 Posts


It has already been touched on but looking at a lab mash that determines DBFG to be 10-15 minutes doesn't say anything about a real world mash, especially since it doesn't specify the sacc rest temp. They grind it to a powder consistency that would never lauter in a brewhouse and it could be at 160F to get it done faster. If you take a typical crush many brewers get from homebrewshops, mash at 155 for 45 minutes, and lauter it, I would bet that smashing a bit of leftover grist would yield a positive starch test. I'm not arguing that you can't get full conversion in 20 minutes with a fine crush, good pH, running a higher end rest temp, and a grist with high average DP. It's just misleading to newer brewers who don't fully understand all those constraints.
__________________
Welcome to BrewHardware.com. I love you.
BIAB Large Mesh False Bottoms and SS HERMS COILS are IN!!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

BeatnikTom Likes This 
Reply With Quote
Old 03-07-2013, 05:05 AM   #26
Grizybaer
Recipes 
 
May 2011
Ny, NY
Posts: 46
Liked 2 Times on 2 Posts


Maybe a newbie question.
For 20 min mash then 20 min recirculating, can the mash time be shortened to 5 or 10 minutes? I'm wondering what would be happening in the first 20 min of non recirc that would not be happening during the recirc.

If the first 20 min was for starch to be converted, wouldn't the recirculating aid in conversion through agitation?

 
Reply With Quote
Old 03-07-2013, 04:14 PM   #27
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Quote:
Originally Posted by Grizybaer View Post
Maybe a newbie question.
For 20 min mash then 20 min recirculating, can the mash time be shortened to 5 or 10 minutes? I'm wondering what would be happening in the first 20 min of non recirc that would not be happening during the recirc.

If the first 20 min was for starch to be converted, wouldn't the recirculating aid in conversion through agitation?

IDK... I'd still do a 60 min mash. 90 mins if the temps are in the 140's

Maybe I will try a shorter mash and see how it goes. I don't think 5 -10 mins is enough time. It takes time for the water to penetrate the larger grits and gelatinize the starches so they can be converted. Also, the temp has an effect on the speed of the enzymes. If it was ground to a fine dust and the temps were high, I could see it getting done in 5-10 mins but that is not how I brew. I'd never be able to lauder such a fine mash.

 
Reply With Quote
Old 03-07-2013, 06:17 PM   #28
Misplaced_Canuck
HBT_LIFETIMESUPPORTER.png
 
Misplaced_Canuck's Avatar
Recipes 
 
Jan 2011
NE Columbia SC - Formerly, Montreal Canada
Posts: 2,884
Liked 166 Times on 134 Posts


If you DO a short mash, make sure to test for conversion, and make sure that test is at least a 2 minute mix with iodine. I've seen conversion tests fail at 60-minutes, but sometimes it takes 2 minutes for the mix to react.

MC
__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
Reply With Quote
Old 03-07-2013, 07:02 PM   #29
Grizybaer
Recipes 
 
May 2011
Ny, NY
Posts: 46
Liked 2 Times on 2 Posts


So I guess the test would be to mash a few minutes, starch test, even it it fails, start recirculating, and retest in 20.

Once conversion is done ( starch test negative) is mashing done? Is there anything else that a longer mash accomplishes?

Conversion, clarity.. Anything else?

 
Reply With Quote
Old 03-07-2013, 07:04 PM   #30
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Quote:
Originally Posted by Grizybaer View Post
So I guess the test would be to mash a few minutes, starch test, even it it fails, start recirculating, and retest in 20.

Once conversion is done ( starch test negative) is mashing done? Is there anything else that a longer mash accomplishes?

Conversion, clarity.. Anything else?
at lower temps the longer chain sugars are broken down further and the wort is made more and more fermentable.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Question for those with Recirculating Systems SmokingDog Equipment/Sanitation 7 12-05-2011 06:28 PM
Using Keggle as MLT without recirculating Lodovico Equipment/Sanitation 3 09-21-2011 02:15 PM
recirculating mash woes strat_thru_marshall Equipment/Sanitation 6 08-01-2011 07:28 PM
Making a recirculating keg MLT... Paraops Equipment/Sanitation 7 02-10-2009 07:25 PM
Recirculating mash question Boerderij_Kabouter Equipment/Sanitation 1 01-10-2008 09:19 PM


Forum Jump