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Old 02-25-2012, 05:30 PM   #1
Apoxbrew
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Oct 2010
Medford, Oregon
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working on a dry stout. using 1056. was going to mash at 150.

should i mash for 60 or 90 minutes u think?

had planned on 90 but worried might result in too dry?


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Old 02-25-2012, 05:34 PM   #2
bratrules
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Oct 2010
socal
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Go with 60 min for a stout.


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Old 02-25-2012, 05:37 PM   #3
Nanobru
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Mash conversions take place in as little as 20 minutes. You can use tincture of iodine to test for starch. Place a sample of wort on a white plate and place drop of TOI into the puddle of wort. If it turns purple/black, there is still starch, and the conversion is not complete. Even with a dark stout, a puddle on a white ceramic plate should work with TOI. A 60 min mash is standard, because thats how our grandpappys grandpappy used to do it wayyyyy back in the day. Today, it may or probably may not be needed. I cannot see a 90 minute mash being needed unless it would be a traditional step mash (are undermodified malts even still available?). Imagine if you could save 30-60 minutes of your brew day, by mashing only as long as you need to, as indicated by the Tincture of Iodine. After the conversion, holding the mash serves no purpose.

 
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Old 02-25-2012, 09:13 PM   #4
ajf
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I usually mash at 150, and found that I haven't got full conversion by 60 minutes sometimes.
I increased the mash to 90 minutes and always got full conversion, so nowadays I don't bother to check. The longer mash does lower the FG somewhat, but I've never found this to be a problem.

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Old 02-26-2012, 02:56 AM   #5
Apoxbrew
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ya... i had it plugged in for 90 and decided to just leave it. i have the TOI so i'll just give it a check every 20 or 30 min to see where it is conversion wise. if it finishes earlier... that'll just be a bonus (time wise).


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