Mash Time

[brewfarmDan]

My old 1992 Dave Miller's Brewing the World's Great Beers calls for a 2 hour mash on almost all recipes. I see a lot of posts here for a 1 hour mash. Whats changed?

 

[billl]

Malt modification. Most modern malts are well modified with high diastic power. They convert much more easily and don't typically long rests or multiple steps.

 

[Psylocide]

Several of us do 30 min mashes as the norm.

Ingredients have changed, methods have changed... beer is good.

 

[brewfarmDan]

Thanks. so using those recipes with the mash reduced from 2 hours to one hour should be fine?

 

[SnakeRidge]

Thanks. so using those recipes with the mash reduced from 2 hours to one hour should be fine?

Yep. Some people go 90 minutes for a low temp (148*) mash. That's what I do, but 60' is going to get most of the conversion done. You can do an iodine test to make sure conversion is complete (no starches left).

Check it out:

http://braukaiser.com/wiki/index.php?title=Iodine_Test

 

[MEPNew2Brew]

If I am mashing under 150, I go 75 mins; 150 and over, 60. Why - early on I had some conversion issues at 148-47 at 60 mins. So, I just switched to 75 mins for anything under 150.

 

[RM-MN]

Thanks. so using those recipes with the mash reduced from 2 hours to one hour should be fine?

The length of time to mash depends on the quality of the milling of the grain. I can show full conversion by the iodine test in less than 5 minutes. You may not show full conversion in 90 minutes if you got a poor job of milling.

BTW, conversion might be done in a very short time but extraction of the flavors may take longer. You really don't want to mash less than about 20 minutes regardless of how quick your conversion happened.