Well... this beer was a HUGE success. I can't even stress that enough.
This was a double experiment really.
1. To evaluate the effectiveness of an overnight mash to break up the brew day in to two blocks of time
2. To evaluate the effectiveness of no/minimal flavor additions but using hopstand/dry hop to impart flavors
Point 1: Obviously it was a raging success. I will attribute my low-ish (~60% range) efficiency to the grain crush. Looking back at the photos and remembering the day, I left a lot of whole-ish grains in there. If I had crushed to almost flour like I did with my latest batch, I have no doubt in my mind that I would have achieved higher efficiency (76% on latest brew with 30 min mash -- that thread is coming).
There is no bitterness, astringency or tartness from the overnight mash. No souring, just clean, delicious beer.
Point 2: I can only tell you folks that this was also a huge success. In fact, I think the 30 min addition was pointless and will ONLY bitter pale ales @ 60 mins, then do hopstand/dry hop for flavoring/aroma.
This is THE juiciest-flavored beer I have ever tasted. Huge tropical fruit aroma smacks you in the nose and ends up in your mouth. The aftertaste is akin to a somewhat-bittered fruit juice. If I had to compare it to any beer, it would be Deschutes Fresh Squeezed with less bitterness. Which makes sense, because I used the same hops they use for flavor/aroma, but have less IBUs. Imagine that?
This has only been in the keg for a week, but is
very drinkable. Hell, I don't see how it could get better with age, but we'll find out if it lasts that long.
Cheers to my first successful Overnight Mash AG BIAB custom recipe, and if anyone is on the fence about trying it, I say, "Just do it." Grain to glass - 21 days.
*Props to the HBT community for being super helpful at all times. This is the caliber of beer that I was striving for and my solo brewing career is less than 6 months old.