10 Minute Mash?! That's crazy talk. Or is it? The Stone brewer on the show also confirms that they use a very short mash - would this have the effect of increasing fermentability of a wort mashed at high (~157) temp?
Has anyone here tried a 10-20 minute mash on a lighter gravity beer like this? I read somewhere that at higher temps the enzymes don't last as long...
I'll likely try this and go with a few iodine tests...
As an update and answer:
I brewed the stone recipe in February, exactly as printed, and drank it in March. The beer was very good but was not nearly as bitter (or maybe it was just much sweeter?) as a real ruination. The malt profile and color were dead on. I would probably increase the bittering hops by 50-100% if I brew it again. Hop flavor and aroma were near perfect.
I mashed for 10 minutes and that seemed to work fine with this grain bill @ 157. If you think about it, there is more time than just 10 minutes if you include the time to drain your mash, and the time during your sparge. Conversion was not an issue for me.