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Old 02-10-2012, 03:27 AM   #1
Boohausen
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Nov 2011
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I know its been stated by Charlie Papzian, That North American malts only need 20 mins to fully convert. This is due to its state of the art malting process. So during my studies, and many batches i have tried, this process that seemed new and astounding to me, has actually worked very well both times 87% eff!!!!. so moral of this post is. I challenge homebrewers to try this method if you already havent. Also i must state i did 3 iodine tests and gravity checks, due to my skeptism. but all checked out, and a wonderful beer it was!!!!


P.S. feel free to comment

 
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Old 02-10-2012, 03:44 AM   #2
Stankonia
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Mar 2011
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Basic Brewing did and experiment on mash times. You can listen to the podcast through the link below.

http://hw.libsyn.com/p/7/8/2/782be57...b908b1abfd4d7c

 
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Old 02-10-2012, 04:37 AM   #3
prrriiide
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I mash 'til the eyerdine stays yellow. Last 2 batches took almost the full hour. Besides, the mash rest gives my ADHD brain time to get organized for the boil.
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Old 02-10-2012, 01:57 PM   #4
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The amount of time that it takes for full conversion is related to the crush of the grain. A fine crush might be complete in 15 minutes while a coarser crush may take an hour or more. BIAB lets you get by with a very fine crush but would make lautering in a conventional tun take forever.

 
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Old 02-10-2012, 07:21 PM   #5
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Quote:
Originally Posted by RM-MN View Post
The amount of time that it takes for full conversion is related to the crush of the grain. A fine crush might be complete in 15 minutes while a coarser crush may take an hour or more. BIAB lets you get by with a very fine crush but would make lautering in a conventional tun take forever.
Agreed. The crush is important for speed of conversion.

If you condition your malt (see the wiki), you can crush the bejeezus out of it, and still get large pieces of husk. That is what I do. My crush gives me LOTS of flour, but I still get big pieces of husk and have no problems with lautering in my conventional tun
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Old 02-10-2012, 07:28 PM   #6
gingerdawg
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I usually bottle another batch during the mash, a 20 minute mash would certainly rush me a bit....
This does illustrate how hitting the mash temp quickly is important and loosing a few degrees during a 60 minute mash isn't so important. (conversion is done in 20 minutes before the lower temperatures come into play)

 
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Old 02-10-2012, 08:19 PM   #7
KuntzBrewing
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My mash can take up to 75-90 minutes according to my iodine chalk test

 
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Old 02-10-2012, 09:13 PM   #8
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Quote:
Originally Posted by prrriiide View Post
I mash 'til the eyerdine stays yellow. Last 2 batches took almost the full hour. Besides, the mash rest gives my ADHD brain time to get organized for the boil.
Never saw yellow iodine.
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Old 02-10-2012, 09:52 PM   #9
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Quote:
Originally Posted by pjj2ba View Post
Agreed. The crush is important for speed of conversion.

If you condition your malt (see the wiki), you can crush the bejeezus out of it, and still get large pieces of husk. That is what I do. My crush gives me LOTS of flour, but I still get big pieces of husk and have no problems with lautering in my conventional tun
I also condition my malt and I have no lauter problems. So if the mash coverts in 20 min, is there any real reason to hold it for the 60 min?

 
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Old 02-10-2012, 09:58 PM   #10
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I don't think so - assuming you are doing a single infusion. I often do step mashes so they take longer as I'm not at the optimum temperature for part of the mash time
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Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
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Primary: Ger Pils, CAP
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