Is My Mash Finished?

[jerryalan]

Hey brewers,

I've been mashing 11.5lb of pale malt and 1.5 Crystal 40 malt for 35 minutes now at 154 degrees. My iodine test suggests that the mash is complete. Should I transfer to the BK or wait until I've mashed for 60 minutes?

 

[Runyanka]

I would just wait till 60 min. However, with todays high quality malts, most conversions will be done in 30 min. I always wait, sometimes I do a 70-90 min mash

 

[jerryalan]

I waited for the full 60 minutes just to be consistent with my recipe. What is the benefit of waiting longer after the mash is complete?

 

[Runyanka]

Well usually when I'm doing a longer than 60 minute mash, its for harder to convert malts. Like with the hefeweizen I'm going to do Sunday, I'll mash it for 70 min, just to make sure all that sticky wheat malt is converted. If the majority of your base malt is 2-row then the standard 60 min mash is more than enough. I do have friends that only mash for around 40 min though.

 

[Stratotankard]

I've read around here somewhere that a longer mash after full conversion will give a more fermentable wort as the enzymes have more time to chew long chain sugars (less fermentable) into short chains. I normally mash for 60 minutes regardless. If I'm trying for a dry finishing beer I'll lower my mash temp to 146-148 and mash for 90-120 minutes.

Terje

 

[Chipman]

An old brewer friend of mine used to do a three step mash. He'd stir it up, take three steps down the ladder and start his sparge.

That being said I usually wait the full 60 minutes and get distracted for another 15 or so. I try to stir the mash every 20 minutes too so that makes for a nice even split, 20 40 60.

 

[Kugster]

An old brewer friend of mine used to do a three step mash. He'd stir it up, take three steps down the ladder and start his sparge.

That being said I usually wait the full 60 minutes and get distracted for another 15 or so. I try to stir the mash every 20 minutes too so that makes for a nice even split, 20 40 60.

Really? I never stir my mash...well except when I start my batch sparge, and doughing in, but never while it is sitting??? I want to say that I read it somewhere that you didn't want to disturb it? I can be totally wrong here...which I tend to be sometimes...more of the times...really, i'm not as dumb as I think I am...:cross:

so stirring is a good thing? I've had some low efficency batches, wonder if this could be my culpret...cause I usually nail my temps...things to make you go "hummm"

 

[bad67z]

Really? I never stir my mash...well except when I start my batch sparge, and doughing in, but never while it is sitting??? I want to say that I read it somewhere that you didn't want to disturb it? I can be totally wrong here...which I tend to be sometimes...more of the times...really, i'm not as dumb as I think I am...:cross:

so stirring is a good thing? I've had some low efficency batches, wonder if this could be my culpret...cause I usually nail my temps...things to make you go "hummm"

I batch sparge and stir the mash almost constantly and have results I find satisfactory (70-80% efficiency). I have an electric motor that turns about 12 rpm during the hole mash process. After conversion is finished I vorloft drain my first runnings, sparg stir for 10 vorloft and get my second runnings.

 

[Kugster]

I batch sparge and stir the mash almost constantly and have results I find satisfactory (70-80% efficiency). I have an electric motor that turns about 12 rpm during the hole mash process. After conversion is finished I vorloft drain my first runnings, sparg stir for 10 vorloft and get my second runnings.

Well...I am going to have to try this next w/e...so you have a system that has a paddle in the tun? Yeah...I have been a bit dissapointed on my %.

I was just reading about continues sparges, pretty much agrees with the stir theory...of keeping the sugars away from sticking to the grain...keeping suspended....

Me Likey!!! Thanks bad67z

 

[bad67z]

Well...I am going to have to try this next w/e...so you have a system that has a paddle in the tun? Yeah...I have been a bit dissapointed on my %.

I was just reading about continues sparges, pretty much agrees with the stir theory...of keeping the sugars away from sticking to the grain...keeping suspended....

Me Likey!!! Thanks bad67z

Sorry a bit but here is a bit of beer porn for you Kugster

 

[Kugster]

That ROCKS!!!!:rockin:

I'm envious now...GO BUCKEYES!!!

 

[Legin]

Really? I never stir my mash...well except when I start my batch sparge, and doughing in, but never while it is sitting??? I want to say that I read it somewhere that you didn't want to disturb it? I can be totally wrong here...which I tend to be sometimes...more of the times...really, i'm not as dumb as I think I am...:cross:

so stirring is a good thing? I've had some low efficency batches, wonder if this could be my culpret...cause I usually nail my temps...things to make you go "hummm"

Everything I've read says it doesn't matter. The enzymes don't need help finding sugar. The most important thing is that you stir really well in the beginning.

Edit: but then again I have never had efficiencies over 80%, which someone is claiming they got with use of an automatic stirrer.