Overnight mashing
Overnight mashing
Does anyone here mash overnight?
I setup the evening before, mash starts overnight.
Next morning, nice coffee and then I boil & hop.
Idle brewing...
I setup the evening before, mash starts overnight.
Next morning, nice coffee and then I boil & hop.
Idle brewing...
Re: Overnight mashing
No but I know others on here do. I was going to until they bought out delayed start function on the Braumeister, being able to mash in when I wake up and then be ready for pulling the malt tube shortly after breakfast was enough for me. Continued lockdown might change this though...
Re: Overnight mashing
Hi Mashbag
How does this work with a BM do you set your timings to last hours rather than minutes?
Do you mash into cold water at the start or set a temp?
How does this work with a BM do you set your timings to last hours rather than minutes?
Do you mash into cold water at the start or set a temp?
Falling apart together nicley🍻
Re: Overnight mashing
I dough in cool & set 6 hours @ 20c to make a start. Then gently extend steps.
Equally you can do a huge 66c mash.
"Brewday" is about 2.5 hours (over 3 days.)
Equally you can do a huge 66c mash.
"Brewday" is about 2.5 hours (over 3 days.)
Re: Overnight mashing
Thanks MashBag
This certainly will cut brew day up.
So a 5 step mash will go something like:
20c for 6hrs
52c for 20min
63c for 35min
73c for 35min
78c for 10min
This certainly will cut brew day up.
So a 5 step mash will go something like:
20c for 6hrs
52c for 20min
63c for 35min
73c for 35min
78c for 10min
Falling apart together nicley🍻
Re: Overnight mashing
What’s the third day for, waiting for natural cooling? It takes me around 20 minutes to cool with these BM immersion chiller, I’m not sure I would be saving any real time by letting it cool naturally, especially as I can be doing things whilst that happens (I only tend to stir with the IC for a few minutes of that and then use the pump for the rest of the time).
Re: Overnight mashing
I agree, but it isn't really 20 mins is it......get it out - clean - use - wash - dry - packaway ... at least 30 mins.f00b4r wrote: ↑Tue Apr 06, 2021 2:09 pmWhat’s the third day for, waiting for natural cooling? It takes me around 20 minutes to cool with these BM immersion chiller, I’m not sure I would be saving any real time by letting it cool naturally, especially as I can be doing things whilst that happens (I only tend to stir with the IC for a few minutes of that and then use the pump for the rest of the time).
I have managed to get a end to end brew day down to 5 hours. With overnight mashing & chilling I can reduce this to 2.5 hours ish.
Re: Overnight mashing
Yeah that works - allow 1c min for temp uplifts in a BM20 (other models/elements will vary)
Day 1 setup (30 mins)
Day 2 boil and hop. run away (1 hr ish )
day 3 Pump to PV, pitch and wash up. (1 hr ish)
Re: Overnight mashing
Cheers MashBag
I just may give that a try on the next brew.
I just may give that a try on the next brew.
Falling apart together nicley🍻
Re: Overnight mashing
this will help....
..Doh can't upload excel either.
..Doh can't upload excel either.
Re: Overnight mashing
Cheers for the file MashBag
here is a rough plan for my overnight.
here is a rough plan for my overnight.
Falling apart together nicley🍻
Re: Overnight mashing
The temp uplifts are worth keeping an eye on. Your volumes and your elements will make a difference.
Second brew day will be more accurate.
If you are overnight chilling I pop the lid on ASAP and put a towel over the vents.
Let us know how you get on.
Second brew day will be more accurate.
If you are overnight chilling I pop the lid on ASAP and put a towel over the vents.
Let us know how you get on.
Last edited by MashBag on Mon Apr 12, 2021 7:26 am, edited 1 time in total.
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Re: Overnight mashing
Just to clarify, is the cold holding temperature just because you don't want the 63 degree mash to run over 7 hours, i.e., you just want a 2 hour mash to avoid the wort becoming too fermentable, or is it for some other purpose? I thought too that protein rests were only for specific beer types, do you apply it to every brew?
I'm definitely trying an overnight mash for the next brew on the grainfather, as having a few young children under foot there are not enough hours for the luxury of a brew "day".
I'm definitely trying an overnight mash for the next brew on the grainfather, as having a few young children under foot there are not enough hours for the luxury of a brew "day".
Re: Overnight mashing
Cos I am tight.
20c is cheapest to maintain.
I can see no reason why you could not use that slot or that time for anything you like.
20c is cheapest to maintain.
I can see no reason why you could not use that slot or that time for anything you like.
Re: Overnight mashing
I often mash overnight, generally for my half-batch, stove-top experiments of 10-12 litres. I don't have any automated mashing and brewing systems, the mash goes into an insulated picnic box with the water at strike temperature. The mash temperature gets adjusted after 10-15 minutes, lid back on and covered with a couple of folded towels (the lids of these cheap things are not insulated). By the morning, the temperature has fallen well below mash temperature, but conversion has had more than enough time to take place. get up early to sparge and boil etc.
Observations: The FG tends to be lower than otherwise and I expect there's more time for the beta amylase to do its work. I prefer dryer beers in general.
There are some ideal temperatures for bacterial growth and a slight whiff of this can sometimes be evident on opening the box in the morning. All of this is driven off in the sparge and subsequent boil, but I wouldn't advise leaving the mash much more than about 12 hours.
I haven't got a Grainfather or any other kind of programmable system. Fair dos to those who use them, but it's not the way I want to do my brewing. So I can't comment on programming steps.
I'm cheap. Just give me beer.