How long to mash an RIS?

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crazyboy

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I plan on brewing my second all grain beer this weekend. It will be a Russian imperial stout. My first beer was step mashed following directions from "The Complete Joy of Hombrewing".

This one however will be a single infusion and I want to know how long I should mash for. A tutorial by Orfy said 40-90 minutes but that's quite a range. I know longer mashes will give a dryer taste but how long should I mash this RIS?
 
Modern malts convert quickly so 60 minutes is usually plenty of time unless you are mashing at a lower temperatures like 146-150F. For those lower temps I usually add an extra 30 minutes to be sure.

GT
 
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