Is this really necessary?
Sorry - it's so cold today I was thinking of skiing already
Anyway...there's a well traveled path - and then there's heading off the trail on your own.
With today's malts a decent crush, reasonable water to grist ratio, and holding even a ball-park temperature, will convert in way less mashing time than most traditional recipes provide...
Cheers!
The hacking up of starches that'll render positive on an iodine test happens very quickly, especially in mash liquid. The hacking all the way into the smaller sugars takes longer.
I have done periodic iodine tests over the years. With the exception of ONE time using strictly malt flour and cold water, not at mash temp, it has never failed. I also do not bother any more.
Basically don't trust iodine to tell you the story. You're much better served relying on gravity as indicated above, and even then. If your goal is a high mashed (say 156-158F) highly unfermentable wort, you're probably good to proceed as soon as it's at gravity. For a highly fermentable wort (say 147-149F) it may take longer for beta to mop up after alpha and reach the level of fermentability that you want.
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