Mash and Boil at different times

[perryni]

I am wanting to do another brew in a week but my time is severely limited.

Could I do the mash on Friday evening and then do the boil on the Saturday morning?

Also what's the advantage of a 1.5 hour boil over a 1 hour boil other than extracting more bitterness out of the hops?

Cheers

[Normski]

Hi perryni

Yes you could do an over night mash, But if I was you I wouldn't.
There has been some discussion here about a long mash and if I remember correctly its not so much the length of the mash But the temperature must not drop bellow 60c ( im going from memory here so please do double check this temperature if you are going to do it).
Now I have a very nice shinny thermo pot mash tun, but im not sure even that will keep above 60c for an over night mash. So for me I don’t do it anymore.


Im not sure it's so much about an advantage doing a 90min boil as apposed to a 60min boil. For me it’s more how vigorous the boil is.
I often do a 60 min boil with a vigorous boil and it works well, and saves some time, But you have to adjust your bittering hops.

Norm

[perryni]

Sorry I probably wasn't making myself very clear.

I would do a normal mash time (90 minutes) + sparge into an empty FV on the Friday evening then leave the wort in FV overnight, I would then boil this on Saturday morning. I was wondering whether this would be OK?

[Rick_UK]

I think this would be ok. Obviously no risk of infection.

I've read of people leaving the wort in the boiler on a socket timer set to come on a couple of hours before getting up. Obviously this would only work with a leccy boiler!

My preference would be to boil and leave it cooling over night. Never seen any improvement with forced cooling - but that's a whole new debate!

Rick

[jmc]

Sorry I probably wasn't making myself very clear.

I would do a normal mash time (90 minutes) + sparge into an empty FV on the Friday evening then leave the wort in FV overnight, I would then boil this on Saturday morning. I was wondering whether this would be OK?

I recently did an overnight mash and resulting brew brewed down to 1003. (Mash temp in morning was 58C)
It was both stronger and thinner than I planned.

I've done the mash + sparge night before, then boil in morning and that was better for me.
I would recommend you sparge warm enough so you 'mash out' at grain bed temp of 76C+ to destroy any enzymes in wort that may thin it out if left there overnight.
Either that or just raise sparged wort in boiler to say 85C before switching off for the night.

[BlakenhallBrewer]

Done this a couple of times and not had a problem yet. Obviously it costs a bit more as the wort will have cooled overnight so you have to raise the temperature more than if you boiled straight after sparging.

[perryni]

Thanks for all the replies. It seems the way forward on this occasion. After doing a bit more research I might even give it a quick 10 minute boil on the Friday night just to make sure all the enzymes/bacteria are gone.