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This is my 3rd all grain, my first two used normal mashing technique and batch sparge, both have been great. I wanted to save some time on the brewday so decided to try an overnight mash hope I've not butchered Jim's recipe

Mashed at 72oC (2.5 litres per Kg of grain) started at 10pm Friday 2nd Jan.

6am Sat 3rd Jan, mash temp had fallen to 60oC pH was 4.6. I topped it up and ran of first batch at 6.15am, then added water for second batch.

by 7.15am I had both batchs bubbling away in the boiler
by 10 am it was cooled and in the FV Windsor pitched at 10.10am (was going to use SO4 but Windsor was all I had)

It made for a pretty relaxed brew day, if it works I'll do it again.

Yeah, i`ve just done the same, seems to take no time at all when mashing overnight, before you know it
its in the boiler and bubbling away, this will be the forth overnight mash i`ve done, all the others turned out ok.

Cheers Haz66 that reasures me, What temp did you start your mash at? Did you do Jims bitter as well?

I got the mash water upto 78 C then doughed in, that took me a while.
Temp was down to about 69 C when i stuck the lid on, i then wrapped it in a sleeping bag
and stuck it next to a radiator for the night.
Temp was down to just above 60 C this morning when i took the lid off.

No i brewed one of my own creations.