Originally Posted by exc503
So as I make the jump to partial mash and all grain, I have been doing dome research and it appears that the mashing times vary quite a but from one source to another, I.e. dome say 45 min some say 60 and others say 90. Is there any rule to this. I understand that conversion takes about 45 min.
Yes, i have heard all those numbers too. With the highly modified malt we have today most recipes will get full conversion in 45 minutes at normal mash temps.
But 60 is safer as a rule when people throw out a number. If you mash cooler or use a greater percentage of specialty malt.
I have done 90 minutes when I mashed in the low 140F range and I wanted to be sure it was all going to convert.... but 60min would have probably worked. I'd just rather be sure and never have to test for starch.