7 hour mash?

[Jtvann]

So I had plans today to brew, and 30 mins into my mash I had a pretty major emergency come up. I set my controller to just maintain temps until I got home. 7 hours later, everything still looked good with even maintained temps.

I was planning to make a low carb beer anyway, so the most fermentable wort possible is best. Guess I lucked out on that end. Is there any harm done? Preboil gravity was 5 point higher than expected, but also had a half gallon more water than planned. Never seen efficiency that high before.

 

[RPh_Guy]

Is there any harm done?

Nope, but it will possibly be more fermentable than normal.

 

[Staticsouls]

You will be fine. I routinely mash overnight. Set controller and recirculation pump up at night and finish the next morning

 

[OpenSights]

Interesting!

 

[Steven Barrett]

Brulosophy did an experiment with an overnight mash v 60 min:

http://brulosophy.com/2018/01/08/mash-length-overnight-vs-60-minutes-exbeeriment-results/

 

[RM-MN]

According to literature I found, the enzymes are activated and then quickly denatured at mash temps. While your grains were in the mash kettle for 7 hours your conversion was over way sooner.

 

[Nubiwan]

Brulosophy did an experiment with an overnight mash v 60 min:

Mash Length: Overnight vs. 60 Minutes | exBEERiment Results

Terrific, was wondering if I could leave my grains and kettle sitting in mash for a couple hours while I go take boys for an ice cream. Think it will be safe. Boil her up when we get back. Get a little more extraction maybe.

 

[myndflyte]

Yeah you should be fine. I've mashed overnight when I didn't feel like doing the whole brew in one evening.

 

[Nubiwan]

Terrific, was wondering if I could leave my grains and kettle sitting in mash for a couple hours while I go take boys for an ice cream. Think it will be safe. Boil her up when we get back. Get a little more extraction maybe.

I left my mash about 2.5-3 hours before the boil last week. My mash tempstarted around 154. And ended before boil around 146.

It's a west coast style ipa, that I made. My OG was 1.056. I just got back from a 5 day trip and it's settled nicely down to 1.008. I'll check again tomorrow to see if any movement, otherwise, I dry hopped today, and will package in 3 days.

Question for the more seasoned brewers on here. If I go through the full range of mash temps over 2-3 hours, then can I assume I will benefit from a malt forward beer at the higher temps 154-150, as well as a higher ABV acheived with the mash dropping into the 148 and lower region.

How does that work? Am I not rounding out my beer as completely as possible when mashing from 148-154?

 

[mattdee1]

It will be perfectly fine, if maybe a tad more fermentable than you were expecting.

Recently I did a ~12 hour mash on a known recipe and my supposed 6.2% ABV beer ended up at 7.6%, with an FG of 1.004. Oops, I guess? Still tasted great though.

 

[Jako]

You will be fine. I routinely mash overnight. Set controller and recirculation pump up at night and finish the next morning

I want to hook my pump and RIMS to smart plugs but I am afraid the pump will have an air pocket and run dry and rims coil burn the wort or something awful.

Have you had any issues?

 

[Kenmoron]

I routinely do overnight mashes (BIAB batches with a 5 gal kettle that I keep warm in the oven). When I do this I typically mash anywhere from 8-10 hrs. I typically get about 83-86% efficiency as opposed to my more typical 78-80%. The beers also end up attenuating a bit higher. If looking for a highly fermentable beer, long mashes are the way to go!

 

[bracconiere]

I left my mash about 2.5-3 hours before the boil last week. My mash tempstarted around 154. And ended before boil around 146.

It's a west coast style ipa, that I made. My OG was 1.056. I just got back from a 5 day trip and it's settled nicely down to 1.008. I'll check again tomorrow to see if any movement, otherwise, I dry hopped today, and will package in 3 days.

Question for the more seasoned brewers on here. If I go through the full range of mash temps over 2-3 hours, then can I assume I will benefit from a malt forward beer at the higher temps 154-150, as well as a higher ABV acheived with the mash dropping into the 148 and lower region.

How does that work? Am I not rounding out my beer as completely as possible when mashing from 148-154?

i'd guess beta would be obliterated....but you'll get more use out of alpha with the time, i think it would still be active for the extended time....how did that OG compare to usual? i get a good bump in effeciency giving my mash a second alpha rest at 162f for alpha activity......(but honestly i'm not sure if it's the alpha, or more complete gelling of the starch, or both....)

 

[odie]

You shouldn't have any issues. I've been mashing 10 hours my last several beers. Mash in, go to work, come home, mash out. I have a constant recirc going and a controller maintaining 150' all day.

 

[Snark_Wolf_Brewing]

Several hours after pitching the yeast...