Mash Ph expirement

[RM-MN]

Complete starch conversion has long been reported to occur within 15 minutes. But that isn't the whole story. The wort is then composed of large polysaccharides that aren't very fermentable. Additional time is required to chop those large sugars to smaller and more fermentable sugars. And it doesn't matter if you are mashing at low temp, it still takes time for the enzymes to act.

15 minutes or less, is not enough time to create a good wort.

My test batches with very short mast times still had good attenuation. I didn't note any real difference in the fermentability between a 5 minute mash and a 30 minute mash. What I really did notice was the lack of flavor in the short mashes. By 20 minutes I seemed to have extracted the flavors too but I would caution any brewer to not mash for less than 30 minutes. Just because I can do it does not mean someone else can.:rockin: