Overnight mashing

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Overnight mashing

Unread postby Batz » Tue Jan 28, 2014 1:38 am

I did a overnight mash last night, by this I mean an extended mash out. This is the first time I have attempted this although I have heard of others doing the same. I was very supprized to see my efficiency go to an outstanding 91%.

Interesting stuff, I'll have to explore this more closely.

Batz
Last edited by Batz on Tue Jan 28, 2014 2:07 am, edited 1 time in total.
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RE: Overnight mashing

Unread postby cpa4ny » Tue Jan 28, 2014 1:54 am

What temperature were you mashing at?
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RE: Overnight mashing

Unread postby Dicko » Tue Jan 28, 2014 4:03 am

Batz wrote:I did a overnight mash last night, by this I mean an extended mash out. This is the first time I have attempted this although I have heard of others doing the same. I was very supprized to see my efficiency go to an outstanding 91%.

Interesting stuff, I'll have to explore this more closely.

Batz



I got similar results doing the same thing.

With a mill setting of 1.4 I got an extra 10 percentage points, with a setting of 1.2 I got an extra 4 or 5 points from memory.

I only did it once for each setting so really not a conclusive test at this stage.

I mashed out at 78 both times but I would like to try it at 76 as my second experiment seemed to produce some astringency, be it very slight.

Worth following though....
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RE: Overnight mashing

Unread postby Batz » Tue Jan 28, 2014 4:08 am

I also mashed out at 78c, I hope all goes well.
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RE: Overnight mashing

Unread postby dinnerstick » Tue Jan 28, 2014 7:10 am

what sort of mash schedule are we talking about here, normal rest times up to mashout, and then hold for ages at mashout?
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RE: Overnight mashing

Unread postby Dicko » Tue Jan 28, 2014 7:39 am

dinnerstick wrote:what sort of mash schedule are we talking about here, normal rest times up to mashout, and then hold for ages at mashout?


Yes a standard 55/15 63/45 71/10 then mash out at 78 held from 10.30 pm until around 7 am next day.
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RE: Overnight mashing

Unread postby piet_v » Tue Jan 28, 2014 8:19 am

And how where the resulting beers ?
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RE: Overnight mashing

Unread postby niels » Tue Jan 28, 2014 8:49 am

Dicko wrote:Yes a standard 55/15 63/45 71/10 then mash out at 78 held from 10.30 pm until around 7 am next day.

If my documentation is correct, ?-Amylase denatures quickly above 78°C and that starches extracted from the malt during the mash out will not be converted. This could result in chill haze and even harsh flavors.

So I'm very interested in the result of this "experimental" procedure. :p

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RE: Overnight mashing

Unread postby cpa4ny » Tue Jan 28, 2014 8:57 am

I think ALL mash-relevant enzymes denature at that temp. I've only kept the mash-out temp for 10-15 mins at the most.

Also - very interested how the beer is gonna turn out. :beer:
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RE: Overnight mashing

Unread postby Dicko » Tue Jan 28, 2014 8:59 am

In my case the first beer a cream ale, was quite good.
Should have had a bit more bitterness for the extra point of og but a clean and clear beer.

The second beer was an aussie lager and it had a strange nutty taste that I put down to astringency seeing that this recipe is one I do quite often.
The grains I used were Australian made and are highly modified and I would think with the mash schedule that both Beta and Alpha amalayse would have converted well before mash out temps.
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RE: Overnight mashing

Unread postby cpa4ny » Tue Jan 28, 2014 9:09 am

Dicko wrote:
... a strange nutty taste that I put down to astringency ....



Do you acidify your sparging liquor to pH 5.5?

Higher pH in the sparge water tends to bring out the tannins; so does the sparge water temperature > 80C.
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RE: Overnight mashing

Unread postby Dicko » Tue Jan 28, 2014 9:13 am

Yes, I treat my brewing water by using RO water and adjusting cacl and caso4 using salt additions and then adjust the water with acid if necessary. My mash ph is always close to 5.2 to 5.4 measured with a reputable meter.
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RE: Overnight mashing

Unread postby DWP » Fri Jan 31, 2014 8:32 am

Hi Batz,

Is it correct to read this that you left it beeping for that long then pulled the mash pipe? the BM held the mashout temp right through till then??

My LHBS were is bought the rig has suggested a few times you can mash in at tap temp ( which is always do ) and set the first rest for 399mins which is a bit over 6.5hrs. This means you can mash in at like 9 or 10 at night and by 5am the temp ramps up and around 7-8am it is ready to pull the malt pipe.

anyone tried it that way which would be the opp to the OP method.
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RE: Overnight mashing

Unread postby Dicko » Fri Jan 31, 2014 11:05 am

You dont have to leave it beeping all night, just go to the next step, lift malt pipe will hold it at mash out.
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RE: Overnight mashing

Unread postby Beerkench » Fri Jan 31, 2014 8:06 pm

DWP wrote:Hi Batz,

Is it correct to read this that you left it beeping for that long then pulled the mash pipe? the BM held the mashout temp right through till then??

My LHBS were is bought the rig has suggested a few times you can mash in at tap temp ( which is always do ) and set the first rest for 399mins which is a bit over 6.5hrs. This means you can mash in at like 9 or 10 at night and by 5am the temp ramps up and around 7-8am it is ready to pull the malt pipe.

anyone tried it that way which would be the opp to the OP method.


This makes a lot of sense.
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