The effect of mash consistancy on efficiency?

[Seveneer]

Hi guys,

I've been struggling with getting the mash efficiency up (or consistant) on my new brewery. The first three brews went something like 65%-70%-60% and surprisingly enough the 70% was with a high wheat content (something that normally knocks 10-15% of my efficiency).

I read a load of stuff including something that (I think) said that efficiency increases if a thick mash is used. Well I couldn't see that happening so decided to go my own way and use a really thin mash on an IPA I brewed last night. I ended up with 87% from this approach

My question is, has anyone got any tried and tested info on the effect the thickness of the mash has on mash efficiency?

Ta,
/Phil.

[Seveneer]

OK, well I did a few calculations based around a thick mash being 1 US quart per lb and a thin mash being 2 US quarts per lb. I realised that what I consider to be a thick mash is probably a VERY thick mash and what I consider to be a thin mash is probabbly just right.

Until recently I never gave the thickness a second thought. Do any of you lot bother to think about the thickness of your mash?

/Phil.

[beermonkey]

I tend to use 2.5 to 3 litres per Kg of Malt. Thinner mashes tend to make beers that ferment out better, so more alcohol and my mash efficiency varies from 80% down to 55% , but have found it to be malt dependent as often a new batch of pale malt changes the mash efficiency somewhat.

I cut corners and use ready crushed malt so this probably has an effect too

( sorry for the use of new units here)

beermonkey

[Seveneer]

Thanks for that. I use litres but everything I read seems to be in US quarts and I get hacked off converting.

I think 3 litres per kilo is probably about what I used last night.

I think I'll go by how I think it looks and not worry too much about the figures.

/Phil.

[Seveneer]

2 hour mash? Crikey, I'd be up all night.

What were the circumstances around you being advised to use a two hour mash?

The only difference between the 4 batches above, as far as I can see, is the thickness of the mash. I suppose what I want is some reassurance that in using a thin mash to raise the efficiency I won't suffer for it in any other way.

Maybe I should just get on with it and not worry about it.

/Phil.

[Seveneer]

I think it just a case of dialing in the new equipment, really. I agree with you about the thin mash not being necessarilly a bad thing.

I guess I'll find out when last night's IPA finishes fermenting. It certainly tasted fabulous out of the copper

/Phil.

[TheBigEasy]

I took some advice to mash for 2 hrs

If you look at any ancient recipes, two hours is a minimum.
Most of the recipes in th "HomeBrew Classics Stout & Porter" use a mash time of 3 hours. It seems as though thsi was the norm in days gone by.
I guess they just had more time.

[Seveneer]

Hi Jon,

I have always thought that the longer mash was no longer needed due to the quality of modern malt.

Do you see a benefit to mashing for 2 hours plus? I reckon an iodine test would show complete conversion after half an hour or less. Obviously I don't bother with an iodine test. Too busy playing with switches and shiny things

/Phil.

[TheBigEasy]

I usually mash for 90 mins and get fairly good results.
My brew day is long enough as it is.
If I mashed for 3 hours I would have to think about taking it up full time

[beermonkey]

mash times seem to depend on the sort of water, I've got high carbonate water and even after treating it with CRS, don't get to starch end point until after 90 mins and without treating it up to 2 1/2 hours.

Generally I mash for 2 hours and get good results but I've read that prolonged mashing gives a dry beer and can introduce off tastes ( can't remember where I got this from

beermonkey

[Seveneer]

Generally I mash for 2 hours and get good results but I've read that prolonged mashing gives a dry beer and can introduce off tastes

Funny isn't it. I sometimes think that the more information we get the more there is to worry about. I've read about off flavours due to mashing to long and also with too thin a mash but then too thick a mash can cause stuck mashes and such. And I don't even want to go down the water analysis route

All this information is enough to drive me to drink

/Phil.

[Seveneer]

I reckon an iodine test would show complete conversion after half an hour or less.

While it shows complete conversion, it doesnt indicate that the required balance of sugars has been achieved.

Maybe I'll try a longer mash some time. I'll see how this beer turns out.

Ta,
/Phil.

[Vossy1]

Too busy playing with switches and shiny things

Go to the offy, get a few tinnies (swearing on a hbf, I know....forgive me ) and play with the shiny things.

No need to worry about mash this and mash that....lol

[Seveneer]

Blasphemy!!

I'm not worried now. I've had more Hefe than I should have and nothing's bothering me at all!

[PieOPah]

I always wondered about the thickness of the mash.

I thought that it was litterally how thick the grain was (how deep). Now I know it is how much water there is....