Shorten your brew day - mash times

[alb]

Well, now. Gonna give it a whirl.

http://byo.com/stories/issue/item/1364- ... -mr-wizard

[Beer-lord]

I start checking my mash with my refractometer after 30 minutes and it's almost always done but when I plan a brew day, I don't care to rush so I just let it go the course for 60 minutes. Between cleaning up, getting the rest of the brew ready, it's a nice way to slowly move. But the fact is, as mentioned, most of the malts be buy or highly modified so as long as you're buying from the big boys, you could probably get by with 30 minutes. But what's the fun in that?

[Gymrat]

I start my mash then sit down to coffee. So 60 minutes is fine. When doing a mash at or below 152 I also take Ralph for his walk so 90 minutes is no thing

[John Sand]

I've used shorter mashes with good conversion. There's a whole thread on HBT about 30 minute mashes. One of those guys has tried mashes as short as 10 minutes.

[alb]

I have a book of recipes by Stone Brewing and their mashes are all listed as 10 minutes. When I emailed to ask about it he said something about the industrial size mash tuns but I don't really remember it all. He said to go ahead and do a 60 minute mash to be safe. But maybe it's not so critical. I just thought the article was interesting in its discussion of the changes in mash efficiency with modern malts.

[FedoraDave]

I'm with the other fellas. I like to dedicate the whole morning to brewing, and I start pretty early (usually around 7:00 am). A leisurely pace suits me, and there are other things I can do during the 60 minute mash, such as washing other equipment I'll be using later, or checking my email or surfing The Borg. This is one of the few things I do solely for myself, so I see no need to shave time off it.

[bozone]

This is the first I've read about shortening up mash times. We've had the off-grainy flavor described in the article a couple times; maybe time for some experimentation.

[alb]

The guy at my LHBS says it only works with straightforward recipes like a 2-row SMaSH, but the article doesn't specify that. I'm going to get some iodine drops, that way I can see if it's converted or not.

[Whamolagan]

I have no worries waiting the full conversion. I figure " why take the chance"

[MadBrewer]

I check conversion after a 60 minute mash and sometimes I need another 15 mins. Depending on the recipe and temperature it can make a big difference. I like to make sure so I have have starch haze in the finished beer.

I have heard Stone taok ot 10, 15 and 20 minute mashes in their recipe book. That hour goes by fast anyway while Im doing other things.

[mashani]

One thing to consider as well is that commercial brewers filter and/or brite tank their beers to drop out stuff. Doing both of those things could help clear up a beer that otherwise would be hazy.

I don't have those kinds of toys. Too spendy for my budget LOL.