Mash length times

[booldawg]

Its totally slipped my mind; on what occasion would you choose a 60 minute mash over a usual 90 minutes one?

[ColinKeb]

Ive always stuck to 90 mins, i would have thought 60 mins was to short myself

[Aleman]

Its totally slipped my mind; on what occasion would you choose a 60 minute mash over a usual 90 minutes one?

I would never choose a 60 minute mash time

[monk]

I almost always do a 60 min mash. I did a 2 hour mash when I made a belgian that was around 1.070 and needed to ferment out dry nonetheless. I was under the impression that longer mashes produced a more fermentable wort, while the shorter produces possibly more malties that will survive fermentation (=more body). I could be wrong, though! (major understatement)

[Gurgeh]

My last brew was the first time I intentionally mashed for 90 minutes instead of 60, the second batch was mashed for a further 30 mins.

efficiency went up from 75% to >85%. ...from batch sparging!

Yet to taste

[steve_flack]

I always mash for 60 minutes unless I have a good reason not to - usually when using a lower mash temp to get a drier beer.

[mysterio]

I usually mash for about 60 minutes, plus about 15 minutes of recirculation and making sure the sparge water is ready to go. I prefer to spend the extra time giving the wort a good long boil for 90 minutes.

[tribs]

My last mash was 12 hours. Fermented as usual 1.040 > 1.012. Plenty of body and maltiness. No probs.

[booldawg]

I feel like that bloke in the pub on 'The Fast Show' who used to agree with everything said to him! I'm going to split it down the line and mash for 75 minutes tomorrow. I guess temperature and Ph is alot more important than time.

[Scooby]

I usually mash for 3hrs just because that's how long it takes me to walk the dog
read the paper and pull a shot of espresso.

I've done 90min mashes and like tribs mashed overnight, I just mash a little hotter
in an extended mash.

60mins is fine if you want to save 1/2hr but as you may have noticed I can't see the
point of rushing

[Stonechat]

After picking up on advice posted by Daab I have used 60 minute mashes for the last 59 brews. Have not noticed any fall in quality of beer or extraction rate.

Also, since listening to experienced brewers at the last CBA meeting in Colchester have started using a 60 minute boil. Only done this for 5 brews, with the first only barreled on 13/10/08 it's too early to judge the effect on taste.

I only used to use 90 minutes for mashing and 90 minutes for boiling as that was GW's advice in BYORBAAH and if you are happy with that, then fine

[fivetide]

Huh.

I do 90/90 generally, but would welcome the hour back on a brew evening if this is pointless.

I had initially gone with advice from this forum and books, which yeah, included Ollosson.

[wetdog]

only done 2 AG's so far, the first, Abbot Ale was for 90 min boil and the second, Hobgoblin was for 60. both 90 min mash though. I just followed the instructions given on here for both recipe's but there must be some good reason for the extra time, can't just be down to preference?
I guess it will be hard to know unless you do 2 brews the same but with different times...
I'm not about to say that DL or Orfy don't know what they're on about...

[fivetide]

I did a two hour boil on one brew and was told it might help storage properties. It's certainly holding up