Mash temp question

[Ninoid]

Keep it simple as you can.
60 min is enough.

 

[bracconiere]

Keep it simple as you can.
60 min is enough.

i don't know, i can get ~10% better effec with a decocction, at 150f, then 162f.....

 

[VikeMan]

Keep it simple as you can.
60 min is enough.

At the risk of further reviving the zombie, yes, 60 minutes is generally enough (more than enough) to turn all of the starches into non starches (sugars and dextrins).

If that's the only goal, that's fine, but there's more to it than that. Wort fermentbility is a significant variable, and mash time is one (of several) of its control knobs. Sometimes, 45 minutes is better, depending on your goals. Sometimes 75 or 90 (or more) minutes. It depends on how fermentable you want the wort to be, and the longer the mash, the more fermentable it will be.

Sometimes I want to (figuratively, not really) smack Palmer upside the head for introducing the iodine "complete conversion" test to home brewers. It was well intentioned, but the story doesn't end at "complete" conversion.

 

[Ninoid]

I’ve never tried it for more than 60 minutes, but a longer mash increases the amount of tannin leading to an unpleasant bitterness in the beer.

 

[VikeMan]

I’ve never tried it for more than 60 minutes, but a longer mash increases the amount of tannin leading to an unpleasant bitterness in the beer.

Theoretically, a longer mash could/should result in extraction of more tannins, but is there any evidence that it results in a noticeable difference, given good mash/sparge pH and temperatures?

 

[doug293cz]

I’ve never tried it for more than 60 minutes, but a longer mash increases the amount of tannin leading to an unpleasant bitterness in the beer.

Where did this information originate?

Brew on

 

[oakbarn]

My 2 cents. Follow the recipe if you want THAT beer. Temp of Mash is very important. Franconia Brewery in McKinney TX will tell you all about his beers and process, but not the Mash Temp. The 60 vs 90 is a different debate. That being said, we tried to do 60 minutes Mashes and found that we were not getting our OG so we reverted to always doing a 90 minutes Mash now. What is 30 minutes when you are having fun? Tannins? Never seen one!

 

[Ninoid]

I seem to have replaced the theory. Tannin is released by increasing the temperature of the mash, and prolonged mash increases the risk of sour wort, but this is the case with a really long mash (24 hours and longer).

Beer cannot be mashed for too long, but if the wort is allowed to sit in the mash for over twenty-four hours, it may begin to sour. There is no point in leaving a beer to mash for longer than 120 minutes since most of the enzyme conversion in mashing is accomplished in the first 60 minutes of mashing. Beer mash is affected more by temperature than time.

 

[RM-MN]

The problem with really long mashes is that the temperature drops and falls below pasteurization temperature which can allow bacterial infections. Read about how caramel malts are made.

Also research enzyme activation and denaturing. With a really poor crush, the enzymes may be protected from the higher temps until activated by the gelatinization of the starches. If this is true, there may have been sufficient enzymes left to convert most of the starch. I don't own the books that would confirm that this happens so I may be incorrect.

 

[Homebrew Harry]

I'm subbing in case more pertinent info arrises in a couple of years.

 

[IslandLizard]

I'm subbing in case more pertinent info arrises in a couple of years.

No need for a post to tell us.

Click the "Watch" button to add a thread to your watched threads list:

 

[Homebrew Harry]

No need for a post to tell us.

Click the "Watch" button to add to a thread to your watched threads list:

View attachment 764987

Thanks for the tip Sir, but my post was an attempt to be humorous. And also in case of a dead thread re-resurrectuon.

*spelling edit

 

[balrog]

dead threads make the world go round

and round

and round

ROFL

I crack myself up