overnight mash and keeping my cool

[tre9er]

So I missed my mash temp being cocky and figuring I didn't have to heat my strike water (which I also use for pre-heat) all the way to 185-190, instead transferring it to the MLT at about 180. Well in 5 minutes of pre-heating it dropped to 168 and that's the low end of where I wanted to dough-in. Ended up with mash temp of 154-155 initially, which was below the 157 I was shooting for. Good thing this is a Munchener Helles and finishing on the dry side is OK for a sessionable light lager. I'm guessing I'll go from 1.051 to 1.008 or so. Dry, but not super dry compared to my FLPA beer that finishes near 1.002 mashed at 153 overnight.

 

[zyx345]

Mashing higher is a must. As I've mentioned, you won't completely denature all of the beta amylase, even in a higher mash, so as the temperature drops and alpha goes to sleep, beta will keep chewing up chains, resulting in a highly fermentable wort. Like I said, add at least 3 degrees to recipe mash temp.

Based on the above, I just did a batch mashing in at 158 F at 9:00pm and I took a temperature reading at 12:00pm the next day and I was at 143.7 F. I'm using a Coleman Xtreme cooler and BIAB. I covered the cooler with a blanket and a flannel sheet. This is my first time mashing this high of a temperature however I'm hoping my IPA turns out more malt forward than my last batch. Will post back with results.

 

[jerrodm]

I haven't done a lot of this overnight brewing, but that seems like a lot of temp loss, no? One thing I've done when I've needed to leave my wort in the cooler for long periods of time is to wrap the lid tightly with cellophane--that seems to reduce my heat loss pretty substantially. Just a thought for the future.

Cheers

 

[wickman6]

I haven't done a lot of this overnight brewing, but that seems like a lot of temp loss, no? One thing I've done when I've needed to leave my wort in the cooler for long periods of time is to wrap the lid tightly with cellophane--that seems to reduce my heat loss pretty substantially. Just a thought for the future.

Cheers

+1.

I started wrapping my cooler with cling wrap as well and it really helps. As far as temp loss, I think he'll be alright. Most of the conversion happens early before too much heat is lost.

As long as the mash doesn't drop below 140 for too long I believe its pretty safe.

 

[tre9er]

Based on the above, I just did a batch mashing in at 158 F at 9:00pm and I took a temperature reading at 12:00pm the next day and I was at 143.7 F. I'm using a Coleman Xtreme cooler and BIAB. I covered the cooler with a blanket and a flannel sheet. This is my first time mashing this high of a temperature however I'm hoping my IPA turns out more malt forward than my last batch. Will post back with results.

Please do report back. I've started to get this tuned-in pretty well. Record your OG and FG please, as well. I find that 158 is the more malty side, preferrable for Oktoberfest, stouts, etc. I might even try 160 if you want super malty. Even 156 turns out fairly dry. My Helles lager I mashed at 154 I believe and it's nice and dry, but not uber dry like my 153 pale ale with US-05. The lager yeast doesn't attenuate quite as much, though.

 

[Skarekrough]

Did this last weekend, twice, with two batches of my Lager recipe.

Temp started at around 154 or so and dropped to about 146 one night and 144 the other. I think that was over about six hours or so.

Honestly, I think I will be using this technique as a standard. The way my schedule is I can get things done late into the night or early in the morning. Once it gets past 10 AM though I get the hairy eyeball on the weekend.

Will be doing it again this weekend for a Belgian Pale Ale.

Thanks for the tip!

 

[tre9er]

Did this last weekend, twice, with two batches of my Lager recipe.

Temp started at around 154 or so and dropped to about 146 one night and 144 the other. I think that was over about six hours or so.

Honestly, I think I will be using this technique as a standard. The way my schedule is I can get things done late into the night or early in the morning. Once it gets past 10 AM though I get the hairy eyeball on the weekend.

Will be doing it again this weekend for a Belgian Pale Ale.

Thanks for the tip!

It's served me very well, too. Just keep your eye on attenuation and mouthfeel. 154 should produce a pretty dry beer, so fine for most pales, IPA's, light lagers, etc. but probably not great for malty lagers, stouts, porters, etc.

 

[zyx345]

Please do report back. I've started to get this tuned-in pretty well. Record your OG and FG please, as well. I find that 158 is the more malty side, preferrable for Oktoberfest, stouts, etc. I might even try 160 if you want super malty. Even 156 turns out fairly dry. My Helles lager I mashed at 154 I believe and it's nice and dry, but not uber dry like my 153 pale ale with US-05. The lager yeast doesn't attenuate quite as much, though.

I just bottled my batch on 1/6/12. This was Yooper's DFH 60 clone (https://www.homebrewtalk.com/f69/dogfish-head-60-minute-clone-ag-extract-25709/). OG: 1.072 and FG: 1.021 using S04. The high FG was most likely due to fermenting at +/- 60 degrees F.

The hydrometer sample did taste maltier and slighltly sweeter than my prior batches using this method which is what I was going for. I may even try to mash in a little higher at 160F on my next IPA.

Once carbonated I will update this post on the final tasting results.

 

[Skarekrough]

It's served me very well, too. Just keep your eye on attenuation and mouthfeel. 154 should produce a pretty dry beer, so fine for most pales, IPA's, light lagers, etc. but probably not great for malty lagers, stouts, porters, etc.

I never really considered that.

I did a Porter a few weeks ago where I know I was around 156 or so. My efficiency was quite good and fermentation took off like a rocket.

Proof will be in the pudding when I keg it up and serve it.

 

[sudndeth]

I did my first overnight mash after reading this thread. It went well, I mashed at 158*. 11 hours later it was at 138*. There were no sour smell and everything seemed pretty good. With that being said, my SG was way over what it was supposed to be. I finished at 1.070. It was supposed to be 1.047. Here's the recipe.

Recipe: Bass Clone
Style: 8A-English Pale Ale-Standard/Ordinary Bitter

Recipe Overview

Wort Volume Before Boil: 8.08 US gals
Wort Volume After Boil: 6.28 US gals
Volume Transferred: 6.28 US gals
Water Added: 0.00 US gals
Volume At Pitching: 6.28 US gals
Final Batch Volume: 5.50 US gals
Expected Pre-Boil Gravity: 1.036 SG
Expected OG: 1.047 SG
Expected FG: 1.012 SG
Expected ABV: 4.6 %
Expected ABW: 3.6 %
Expected IBU (using Tinseth): 37.3
Expected Color: 9.8 SRM
Apparent Attenuation: 72.9 %
Mash Efficiency: 70.0 %
Boil Duration: 80.0 mins
Fermentation Temperature: 64 degF

Fermentables
UK Pale Ale Malt 8lb 0oz (69.3 %) In Mash/Steeped
UK Flaked Corn/Maize 2lb 8oz (21.7 %) In Mash/Steeped
US Caramel 60L Malt 8.00 oz (4.3 %) In Mash/Steeped
Canadian Honey Malt (Gambrinus) 8.00 oz (4.3 %) In Mash/Steeped
UK Roasted Barley 0.75 oz (0.4 %) In Mash/Steeped

Hops
UK Target (9.5 % alpha) 0.75 oz Loose Pellet Hops used 60 Min From End
UK Golding (5.4 % alpha) 0.75 oz Loose Pellet Hops used 30 Min From End
UK Golding (5.4 % alpha) 0.25 oz Loose Pellet Hops used 15 Min From End
UK Golding (5.5 % alpha) 0.25 oz Loose Pellet Hops used At turn off

Other Ingredients

Yeast: Wyeast 1084-Irish Ale

I guess my efficiency was higher than usual. I'll keep you updated.

 

[GRBC]

I have done 4 or 5 overnight mashes now and love the convenience of starting my brew process after the kids are in bed, and finishing by noon the next day.

My observations are that I get higher efficiency (75-80% vs. 70% in a normal 1hr mash) with a batch sparge. I also generally mash-in around 10:00 to 11:00 pm and the mash is usually in the low 140's to high 130's in the morning - usually 8:00am or so. I have never had any sour issues. I will often fill my mash tun to capacity which can create a very thin mash (3+ qt/lb depending on the grain bill). For a smaller beer,I will sometimes do a no-sparge overnight mash. Just did that with a dry stout. 10lbs of grain and around 9 gallons of water. Mashed in at 154, drained in the AM at 141 and started to boil. Got about 65% efficiency from the no-sparge overnight mash. When I have mashed in at higher temps, like 158, I have found that I usually get a FG around 1.020. I think that a mash-in temp at or below 155 is best for an overnight mash for a beer that you want to attenuate down below 1.015. I have done a couple of 1.060 (or so) pale ales with an overnight mash at 155 that finished at 1.012 (or so).

 

[Stauffbier]

Howdy folks!

I'm waking up this tired, old thread!

For the first time in quite a while I'm doing an overnight mash tomorrow night.

It's this years pumpkin ale. I've decided I'm not a huge fan of the style when it comes to everyday pumpkin ales, so this year I'm kicking things up a notch. I've decided I might enjoy it more if it's much more full bodied and heavy, slightly sweet, and a higher abv than typical. I've decided to mash pretty high, since it's overnight. That should ensure some residual sweetness and keep my mash temp above the critical point for me. I'm hoping the overnight mash will get me a few extra efficiency points, since I'm going high gravity this year. I'm shooting for maybe 8.8-9.5% abv. I might even age this one on some whiskey soaked oak, but I haven't made my mind up on that yet.

Happy brewing friends, and Cheers!

 

[RachmaelBenApplebaum]

Funny how disastrous brew days make for such splendid names! My recent AG hefe I dubbed "Right-hand Hefeweizen" as I actually submerged my right arm up to the elbow in the mash tun to try and resolve a stuck runoff. Can you say *OUCH!*? good thread though.

 

[wickman6]

Funny how disastrous brew days make for such splendid names! My recent AG hefe I dubbed "Right-hand Hefeweizen" as I actually submerged my right arm up to the elbow in the mash tun to try and resolve a stuck runoff. Can you say *OUCH!*? good thread though.

Yep, I've been there!

 

[Stauffbier]

Yep, I've been there!

Yep, me too!

 

[tre9er]

Howdy folks!

I'm waking up this tired, old thread!

For the first time in quite a while I'm doing an overnight mash tomorrow night.

It's this years pumpkin ale. I've decided I'm not a huge fan of the style when it comes to everyday pumpkin ales, so this year I'm kicking things up a notch. I've decided I might enjoy it more if it's much more full bodied and heavy, slightly sweet, and a higher abv than typical. I've decided to mash pretty high, since it's overnight. That should ensure some residual sweetness and keep my mash temp above the critical point for me. I'm hoping the overnight mash will get me a few extra efficiency points, since I'm going high gravity this year. I'm shooting for maybe 8.8-9.5% abv. I might even age this one on some whiskey soaked oak, but I haven't made my mind up on that yet.

Happy brewing friends, and Cheers!

whatever the recipe mash temp calls for, bump it up at least 3 degrees unless you want a MUCH drier beer, FYI

 

[Stauffbier]

whatever the recipe mash temp calls for, bump it up at least 3 degrees unless you want a MUCH drier beer, FYI

Thanks! I do indeed mash high when I do overnight mashing.

 

[PLOVE]

Without some form of temp control and/or mash recirculation, how you prevent the overnight mash from producing a very fermentable wort and hence dry beer? I can't imagine you can keep your mash above 150 for that length of time. I used to brew in insulated coolers and it was common to drop from 150 to 147 over the course of even a couple of hours. I would think you'd be down in the low 140's or upper 130's with a 8+ hour mash.

Not saying you guys haven't figured out how to make this work, just wondering how.

 

[Stauffbier]

Without some form of temp control and/or mash recirculation, how you prevent the overnight mash from producing a very fermentable wort and hence dry beer? I can't imagine you can keep your mash above 150 for that length of time. I used to brew in insulated coolers and it was common to drop from 150 to 147 over the course of even a couple of hours. I would think you'd be down in the low 140's or upper 130's with a 8+ hour mash.

Not saying you guys haven't figured out how to make this work, just wondering how.

I typically start the mash at around 158F more or less, and 10 hours later it's at 148F or so. I tape the seem where the lid meets the cooler with clear packing tape to hold in the steam, and then I cover the cooler with a couple thick blankets. I've been happy with the results every time I've done it. I've never had a batch come out too dry, yet.

 

[wickman6]

I typically start the mash at around 158F more or less, and 10 hours later it's at 148F or so. I tape the seem where the lid meets the cooler with clear packing tape to hold in the steam, and then I cover the cooler with a couple thick blankets. I've been happy with the results every time I've done it. I've never had a batch come out too dry, yet.

I have a particular recipe that I like to dry out, and that's usually on an overnight mash. I haven't brewed it in a while but when I do I don't bump the temp at all on purpose. I get it down to 1.002 to 1.004 with Wyeast 1007.

 

[BuzzedBomber]

My first experience with over night mashing was a huge success. Come October I plan on a repeat of a 1c - a little less of the rice adjuncts this go around. If it tastes the way I hope, I'll post the recipe. Cheers for Overnight Mashing!

 

[PLOVE]

I typically start the mash at around 158F more or less, and 10 hours later it's at 148F or so. I tape the seem where the lid meets the cooler with clear packing tape to hold in the steam, and then I cover the cooler with a couple thick blankets. I've been happy with the results every time I've done it. I've never had a batch come out too dry, yet.

Makes complete sense. Thanks for explaining. Certainly 148 would be on the drier side, but by no means dry depending upon starting gravity.

 

[tre9er]

The reason it works is that denaturing enzymes takes time. You won't denature beta amylase (which works at lower temps) in the matter of an hour or two by mashing at even 160 to start with. There will still be some enzymes left once the temp drops into the low-to-mid 150's that will further chew the beer, but not too much. If you WANT dry beer, you start around 153 and you'll get down to just a few points after fermentation. I usually get over 83% attenuation on higher-mashed beers and in the 90's on the lower-mashed beers.

Anymore I find that 3 hours seems to be when things finish converting. I usually mash anywhere from 90 minutes to overnight, depending on my schedule of other things to do, and adjust mash temp accordingly. The 90 minute mashes I use the original recipe temp. Anything in the 3 hour range I bump it up 3-5 degrees (less for lower mash temps, more for higher). Overnight and 3 hours seem to have produced similar results, leading me to believe conversion is pretty much done at the 3 hour mark.

 

[tre9er]

My "Fashionable Late PA" recipe is overnight mashed starting at 153 and dries out to about 1.002...and it's fantastic.

 

[ChrisL_]

Great info all, thanks for sharing. With a wife, kids, work a house etc. it is sometimes tough to find a solid five or so hours to brew. I have only done all grain and thought about trying extract, but with this idea I think I can squeeze in a few more batches into my schedule. I look forward to giving this a try.

 

[Disintegr8or]

I do BIAB brews. Do you think I could get away with full boil volume and grain mashing overnight in a cooler, and then dumping everything into my bag to separate the grain? Would I need to heat everything up to 170ish for a mash-out before removing grain, or just separate the grain and go right to the boil?

 

[Stauffbier]

I do BIAB brews. Do you think I could get away with full boil volume and grain mashing overnight in a cooler, and then dumping everything into my bag to separate the grain? Would I need to heat everything up to 170ish for a mash-out before removing grain, or just separate the grain and go right to the boil?

I think it would work just fine. I wouldn't bother with a mash out.

 

[ChrisL_]

Inspired by this thread I am giving this a shot. I do BIAB and have made a jacket for my brew pot out of left over wrap used on our hot water tank. I doughed in last night at 154 for a nut brown ale. I just woke and found the temp at 147. Not too shabby at all. This should be good and I look forward to seeing how this beer turns out. This could allow for many more brews to fit in my schedule.

 

[ChrisL_]

So far so good. I do BIAB and typically get 70% efficiency. With my 8 hour over night mash I got 78% and my temps stayed above 147 so should be no worries of infection. We'll see in a week or so how the ferment ability of the wort turns out. But I think I am thinking I am going to like this over night mash setup.

.

 

[Omahawk]

Did my first overnight mash last night. Doing a hybrid Dortmunder Export with WY1007 in the fridge near 55 degrees. Based on recommendations on this thread, started it at 158 and let it sit for about 9 hours overnight in my 10 gallon igloo mash tun (left quite a bit of headspace with only a 1.4 qt/lb ratio - probably should have mashed thinner). It was at 142 degrees this morning. Crazy 83% efficiency with a no-sparge AFTER adding 3 gallons of tap water to the boil. Wort looks great. We'll see about the beer.