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Old 01-11-2013, 01:54 AM   #1
germanmade84
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Default overnight mashing

Has anyone ever considered or better, tryed to do a mash overnight at room temp then went to boil? I think im gonna try it. How does that sound?


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Old 01-11-2013, 02:19 AM   #2
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Please describe.


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Old 01-11-2013, 02:20 AM   #3
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Gordon Strong's book talks about doing an overnight mash in an oven to maintain appropriate mashing temps...
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Old 01-11-2013, 02:23 AM   #4
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Say for instance u take all your grain put it in your mash tun for 24 hr at 70 degrees, what would the beer turn out to be like?
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Old 01-11-2013, 02:25 AM   #5
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It would be sour...
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Old 01-11-2013, 02:29 AM   #6
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So like no sugars would become available?
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Old 01-11-2013, 02:30 AM   #7
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Quote:
Originally Posted by germanmade84 View Post
Say for instance u take all your grain put it in your mash tun for 24 hr at 70 degrees, what would the beer turn out to be like?
Well... there won't be alcool. There's no starch conversion at this temp, even if you let it soak for a week.
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Old 01-11-2013, 02:31 AM   #8
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You'll get some conversion, but the grains will go fetid first. Barley malt is sick with lacto.
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Old 01-11-2013, 02:42 AM   #9
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Myself and a few others do this quite a bit, and there's a good bit of gathered info on doing just that.

Read through this link: http://www.homebrewtalk.com/f36/over...y-cool-295579/

I have made some wonderful brews using this technique, I suggest you give it a try!

Edit: I'm assuming that you start your mash at a conversion temp, then let the mash sit overnight. Or do you mean just literally dough in at room temp? If the latter is the case, I agree with the previous posters, you probably wont get any conversion.
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Old 01-11-2013, 03:34 AM   #10
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Good info. Sounds like a good way to break up brew day. Does it add any flavor change to the beer?


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