Mashing too long?

[esp]

So I finished my copper manifold and broke out everything to do 5 gallons of partial mash beer. I may have to leave the mash for over an hour. Is there any negative consequence to this?

 

[JVD]

It will be fine.

 

[msa8967]

What temp are you mashing at? What type of beer are you brewing?

If you use a lower temperature you can mash for longer periods of time. I often mash at 154 F for 60 minutes so if you drop to 150 F you could mash for 75 minutes depending on what type of body you want to develop. Could you provide any more details about what you are wanting to mash and do you plan to sparge after mashing?

 

[chefchris]

Got a beer in primary that mashed for 5 and a half hours. Forgot I had to work at the LHBS that day. I don't taste anything off. Taste pretty awesome, actually.

 

[Wellshooter]

I recall someone posting that they mashed overnight. I personally have mashed for over three hours.

What, if any, is the downside of mashing for extended times?

 

[northernlad]

Got a beer in primary that mashed for 5 and a half hours. Forgot I had to work at the LHBS that day. I don't taste anything off. Taste pretty awesome, actually.

Shoulda taken your gear in and held a class at work.

 

[chefchris]

Shoulda taken your gear in and held a class at work.

Would have ... but here's my hop schedule.

0.25 oz Chinook [13.00 %] (60 min) Hops 11.0 IBU
0.25 oz Amarillo Gold [8.50 %] (30 min) Hops 3.7 IBU
0.25 oz Centennial [8.70 %] (27 min) Hops 3.8 IBU
0.25 oz Simcoe [13.00 %] (24 min) Hops 4.4 IBU
0.50 oz Amarillo Gold [8.50 %] (20 min) Hops 4.9 IBU
0.50 oz Centennial [8.70 %] (17 min) Hops 5.0 IBU
0.50 oz Zeus [14.00 %] (14 min) Hops 6.3 IBU
1.00 oz Amarillo Gold [8.50 %] (10 min) Hops 5.8 IBU
1.00 oz Centennial [8.70 %] (7 min) Hops 5.9 IBU
1.00 oz Zeus [14.00 %] (4 min) Hops 7.9 IBU
0.83 oz Amarillo Gold [8.50 %] (0 min) Hops -
0.83 oz Centennial [8.70 %] (0 min) Hops -
0.83 oz Cascade [5.50 %] (0 min) Hops



One customer would have walked in and ruined it.

 

[Chuck_Swillery]

I did my first mash at 120 minutes... probably way to long but the wort didn't have any astringency or off flavors that I could detect. Still in the primary so time will tell...

 

[dracus]

The only downside is time and full conversion IMHO. I always mash to long. Now if you are trying to get the profile of higher mash temps and you mash longer you will drop below temp. If you're mashing lower than there isn't an issue as enzymes will iconvert until done.