mash time

[retourrbx]

How does the length of mash alter the resulting wort? considering doing 90mins rather than 60 today?

[Jim]

It will be more attenuative because some of the dextrins produced early on will be broken down into maltose.

[Martin the fish]

My first mash was 90 mins. 2nd was 2hrs as my efficiency was quite low. Don't know the resulting effects of either as first is conditioning, 2nd is in FV.
My first i got loads more wort then expected, 2nd i got less but at a higher OG.
Probably not much help but i'm only a week ahead of you in AG rtbx

[retourrbx]

how very dare you - I have been AG for a year now

Thanks for the pointers

[Martin the fish]

how very dare you - I have been AG for a year now

Thanks for the pointers

Sorry. Got you confused with someone else. Can't remenber who they are.

My honey porter is rather drinkable.

[farleyman]

I`ve mashed overnight and for 50 mins. with not much difference between any of them.
Experiment and find what suits you (sir) and stick to it.

[Aleman]

I pretty much always mash for 90 minutes, thats what the bibles said when I started and I'm keeping with that.

The 'problem' with mashing shorter is that you may end up with an under attenuated wort, sure the starch has been converted to dextrins (The alpha amylase has done its work), but the beta amylase just hasn't done its work fully. I have seen a mash convert (negative iodine test) in 20 minutes, but I wouldn't want to make beer with that wort! If you can compensate for this under attenuation by mashing cooler then you might get away with it.