Hi guys, I usually Mash between 60 to 90 minutes, but recently I bought "the Craft of Stone Brewing Co." book, which has some recipes of their beers for homebrewing (very cool stuff) but in some recipes it says: Conversion temperature 157°F (10 minutes) and a mash out at 165°
10 minutes!!!!! isnt that to short???
For example:
Stone Levitation Ale
85% crushed North Ameican 2-rowa Pale malt
9% crushed 75 L crystal malt
5.2% crushed 150 L crystal malt
0,8% crushed black malt
Conversion temeprture 157°F (10 Minutes)
Mash Put 165°F
0.108 lb/bbl Columbis Hops (12.9% aa) 90 minutes
0.35 lb/bbl Amarillo Hops (8.5% aa) 10 minutes
0.35 lb/bbl Crystal hops (3.5% aa) 0 minutes
0.10 lb/bbl Simcoe hops (13.0% aa) 0 minutes
White Labs WLP007 Dry English ale Yeast or WLP002 English Ale Yeast
10 minutes!!!!! isnt that to short???
For example:
Stone Levitation Ale
85% crushed North Ameican 2-rowa Pale malt
9% crushed 75 L crystal malt
5.2% crushed 150 L crystal malt
0,8% crushed black malt
Conversion temeprture 157°F (10 Minutes)
Mash Put 165°F
0.108 lb/bbl Columbis Hops (12.9% aa) 90 minutes
0.35 lb/bbl Amarillo Hops (8.5% aa) 10 minutes
0.35 lb/bbl Crystal hops (3.5% aa) 0 minutes
0.10 lb/bbl Simcoe hops (13.0% aa) 0 minutes
White Labs WLP007 Dry English ale Yeast or WLP002 English Ale Yeast