Pilsner and Vienna SMaSH

[Dadux]

So im gonna do two recipes side by side, the same process, to see the differences in the malt.
BIAB, 14 liters, 3.7kg of pilsner/vienna malt, 15g of perle boiled for 45m, 15 grams for 15 mins and 20 at pitch. Mangrove Jacks M42 yeast (77-82% att, very neutral yeast).

Im wondering if with this high diastetic power malts i need to mash for 45-60 minutes or if there is any advantadges in efficiency for it. I've been getting around 65% efficiency (OG should be 1.055 or close in this case) which is not much i feel. Im ok putting a bit more grain in there but i wpnder if having a longer mash might help in any way or of on this case i can get away with a 30 minute mash. I usually mash at 69°C with 11L of water (15 liter pot) and then wash/sparge the grain and squeeze the bag really hard to get to 15L wort. Then i do a low intensity boil for 45 minutes.

Anyway as i said i wonder if in this case i can cut the mash to 30 minutes or if there are differences if you mash for longer

 

[Rhaop]

30 min mash Success!

https://www.homebrewtalk.com/showth.../www.homebrewtalk.com/showthread.php?t=519602



Nice thread on shortening your mash

 

[balrog]

Well @RM-MN touts short mash, threads all over here about it, for example. If you're just worried about conversion efficiency, see this, you can measure it repeatedly. I do BIAB, buy from Ritebrew with double mill, get good numbers and repeatable process so I don't try to push the limits too much.

 

[Rhaop]

If you’re getting lower efficiency then you’d like I would stick to a 60min mash or maybe bump it up to 75min, make sure you are stirring early and often

 

[Dadux]

To clarify, i am talking about brewhouse efficiency. That is, the OG points i get from the grains. Im guessing conversion wise i can get away with less time since its only base malts but didnt know if that would affect the brewhouse efficiency or something else

 

[balrog]

Brewhouse Eff is result of all efficiencies multiplied together so if mash efficiency (typically near 100%) suffers, it rolls into overall brewhouse efficiency.

 

[Dadux]

In the end i did the Pils first. 3.7kg. I collected 14 liters of wort then boiled it to 13, and added an extra liter to take it to 14. OG: 1.056 for a 68.5% efficiency. With the vienna it was same ammount of malt but i colected 15 liters. OG 1.062 for a 78% efficiency. Seems an extra liter goes a long way.
I also mashed for 50 minutes and stirred like a madman. Maybe i did even more so on the vienna one. I hope they dont end out of balance. I added 50 grams of perle in 3 additions to each one, for 28 IBU (tinseth). In both cases i pressed and squeezed the **** out of the bag.

 

[Dadux]

I bottled today and of course everything went so good during brewing day that sth had to go awry now. The pils went from 1.056 to 1.010, with a 81% attenuation, in the range of the yeast, M42. The vienna instead went from 1.062 to...1.020. WTF. i bottled anyway because the yeast was packed down and there were no signs of fermentation for more than a week so...I left some beer (no priming sugar) in a transparent can with lid so i can check if it starts fermenting again...I mashed pretty high so maybe i overshoot 2-3ºC and that made the beer finish higher...my setup isnt THAT precise so i cant discard this...however it is quite weird.

 

[Rhaop]

I bottled today and of course everything went so good during brewing day that sth had to go awry now. The pils went from 1.056 to 1.010, with a 81% attenuation, in the range of the yeast, M42. The vienna instead went from 1.062 to...1.020. WTF. i bottled anyway because the yeast was packed down and there were no signs of fermentation for more than a week so...I left some beer (no priming sugar) in a transparent can with lid so i can check if it starts fermenting again...I mashed pretty high so maybe i overshoot 2-3ºC and that made the beer finish higher...my setup isnt THAT precise so i cant discard this...however it is quite weird.

I had a string of beers finish around the 1.020 i blamed it on a drifting thermometer, all tasted great cheers!

 

[Dadux]

I checked today the gravity of the uncarbed sample and it has not moved an inch. I guess thats that. Which also is not bad since i hit a too high OG, didnt want to dilute because of the IBUs but also its nice since now it has 5.5% ABV.