Mashing for Longer?

[Jordan71017]

I'm planning a very high gravity beer. If I mashed for 90 minutes would the mash leech more sugars from the grain, as opposed to 60 minutes, or would the extra mash time be redundant?

 

[Fennis]

It couldn't hurt to try, whats the worst that happens, you spend an 30 extra minutes brewing beer? I searched your question on the forum search, there are other posts out there about this, but going for 90 may get you more sugars and a higher gravity beer.

 

[Calichusetts]

For me it increased efficiency and some people do overnight mashes so I see no harm in it. I have read that longer mashes with highly modified grains can lead to a watery product but have never heard anyone mention it actually happening

 

[Stauffbier]

I use to mash for 90 minutes quite often when doing BIAB, but I haven't tried it in my mash tun. I do plan on giving it a try, though!

 

[Jordan71017]

TY to All!

 

[TTB-J]

I normally put my bag of grains in the cooler and then get everything else ready for brew day in the meantime - usually that involves a trip to the store to get some ice for the ice bath, cleaning and sanitizing various things, measuring out hop additions, setting up the brewing playlist, etc. I rarely time my mash any more, but I am well past an hour, probably around 90 minutes. It's worked out well for me, I get about 70-75% efficiency and haven't noticed any ill effects from the longer mash time.

 

[Rivenin]

i've heard most of everything is done within 15-20 minutes... however, i've never tested it.
i usually go for about the hour or so, but if i'm doing a large beer, i will let it go for awhile longer and just ignore it.
actually that 15-20 minute thing i think is where the temperature control is critical for certain enzymes to come out and such.

 

[XXguy]

Conversion will happen faster at higher temperatures, but a 'bigger' high gravity beer will generally be mashed at a lower temperature, to try to get a more fermentable wort. Mashing at a lower temperature for a longer time will mean that you have a better chance at hitting a lower FG.

You really won't "leech more sugars" just by letting the grain soak longer in the mash, but the maltose sugars you do get will be more easily fermented - if that makes sense.

There's a more scientific explanation available on www.howtobrew.com (chapter 14) if you want to get into that side of things.

 

[dcp27]

you won't get more sugar, you'll just get more fermentable sugar as the enzymes continue to chop away

http://braukaiser.com/wiki/index.php?title=Mash_Time_Dependency_of_Wort_Fermentability
http://braukaiser.com/wiki/index.ph...ity_and_efficiency_in_single_infusion_mashing

 

[TTB-J]

you won't get more sugar, you'll just get more fermentable sugar as the enzymes continue to chop away

http://braukaiser.com/wiki/index.php?title=Mash_Time_Dependency_of_Wort_Fermentability
http://braukaiser.com/wiki/index.ph...ity_and_efficiency_in_single_infusion_mashing

I can anecdotally confirm that - when I've left mashes in the cooler for around 90 minutes or so, I've gotten some great attenuation rates. For example WLP041 is supposed to yield about 65-70% attenuation, but with a 90 minute mash I got 75% attenuation, and that was with the fermenter sitting below the "optimum" temperature range. For a brewer like me, that really likes to bump up against the upper limits of acceptable percentage of specialty grains in your grain bill, a longer mash is probably a good idea to make sure your attenuation is strong and you aren't left with something too sweet.