Mash today, boil tomorrow

[Psylocide]

Small batch I assume, or will you be sparging to get 5 gallon batch?

The idea was to sparge to get to boil volume for a 5 gal batch... I think I may have to sparge that night, instead of leaving the grain in there.

 

[wilserbrewer]

The idea was to sparge to get to boil volume for a 5 gal batch... I think I may have to sparge that night, instead of leaving the grain in there.

Why bother, you can sparge the following morning. You can even sparge with room temperature water with good results. If you gather the wort the night before, there really is no "time savings", just a paused brew session.

The "overnight mash" is the time savings because in theory you can be sleeping and mashing at the same time

I would overnight mash FWIW, and sparge in the morning, hot sparge or cold sparge, only difference is that with a cold sparge it will take a bit longer to reach boil.

 

[Psylocide]

Why bother, you can sparge the following morning. You can even sparge with room temperature water with good results. If you gather the wort the night before, there really is no "time savings", just a paused brew session.

The "overnight mash" is the time savings because in theory you can be sleeping and mashing at the same time

I would overnight mash FWIW, and sparge in the morning, hot sparge or cold sparge, only difference is that with a cold sparge it will take a bit longer to reach boil.

Ok... got it.

Agreed though, while it's not a "time-saver" and will actually be longer than my extract brew days in total, it will allow me to brew all grain and break up the process.

Kid goes to bed at 7:30 - 8 pm, mash in, go to bed, wake up before kid, sparge, start boil, help get kid ready, feed breakfast in between hop additions, etc., cool and pitch.

This will get me to all grain batches with minimal impact on my other roles and keep SWMBO happy.

I'll probably document it here somewhere as well. Wish me luck.

 

[HausBrauerei_Harvey]

Ok... got it.

Agreed though, while it's not a "time-saver" and will actually be longer than my extract brew days in total, it will allow me to brew all grain and break up the process.

Kid goes to bed at 7:30 - 8 pm, mash in, go to bed, wake up before kid, sparge, start boil, help get kid ready, feed breakfast in between hop additions, etc., cool and pitch.

This will get me to all grain batches with minimal impact on my other roles and keep SWMBO happy.

I'll probably document it here somewhere as well. Wish me luck.

I'd be interested to hear your results!

 

[Psylocide]

I'd be interested to hear your results!

I'll be posting a start to finish.

 

[fastengine]

I am going to give this a try tomarrow night. I just picked up 55 lbs. of Avangard pilsner malt and my goal is to make a nice dry and clean finishing pils.
Using a 10 gallon rubbermaid water cooler, I will do a double size batch, I have found that the more grain and water is in the cooler, the better it holds temps.
Any suggestions on starting mash temps. Thinking 155 should be pretty close, maybe as low as 152?

 

[HausBrauerei_Harvey]

I am going to give this a try tomarrow night. I just picked up 55 lbs. of Avangard pilsner malt and my goal is to make a nice dry and clean finishing pils.
Using a 10 gallon rubbermaid water cooler, I will do a double size batch, I have found that the more grain and water is in the cooler, the better it holds temps.
Any suggestions on starting mash temps. Thinking 155 should be pretty close, maybe as low as 152?

Looking forward to hearing how it turns out, i'm also interested in doing some pilsners with this method. The reading I did on the other forum I linked previously (you should check that out, some great tips in there) suggested mashing in at 3-4 degrees above what you would target for a standard length mash so it doesn't dry out too much.

 

[kombat]

Remember "contamination" is a non-issue considering the fact that you are going to boil.

Right, but the bacteria that are thoroughly covering the grain can "sour" the mash, and that sourness will persist through the boil. Once "soured," the damage is done. You'll kill the bacteria that caused it, but the resulting wort will still taste sour, unless I'm misunderstanding something.

 

[JaimeTheLimey]

I do it all the time. You'll only run into problems if you forget about it for a few days. Overnight isn't going to give anything a decent foothold.
I will say that some things do survive the mash. When I take the top off the cooler the next morning (I've usually dropped to about 70* by then) it stinks like a horse blanket. Give it a stir and it smells like sweet wort again. Then of course you boil it and you're in the clear. Cheers.

 

[Heineken]

I've done it many times, no worries. Any contaminants that might happen to get in are killed with the boil. However, the wort stays hot overnight so no need to worry.

 

[UNIbrewster]

Just woke up to my overnight mash. Temp was at 153 at 9:30pm. Covered it in blankets and it dropped to 148 by 6:00am. Now off to boil!

 

[thekraken]

Sheesh, that maintained heat really well, what's your mlt?