I did my second overnight mash this weekend. I left it ar 20ºC for 4 hours and then a fairly standard mash regime. I timed just right and woke up to the BM beeping after 10 min at 78ºC.
I'm a believer!!!
Was the darker beer also more bitter/acrid? Would think that 90 min @ 78 would extract more tannins out of the grain?I found that the extended mash out rest of 90mins made the beer slightly darker.
BrauTim wrote:Tannin extraction normally happens above 80°C, I wouldn't worry too much at 78°C
McMullan wrote:Tannins are water soluble molecules. They leach out to aqueous solutions, even at low temperatures, given enough time. 80 degrees is simply the optimum temperature. As far as I know no enzymes are directly involved. ...
Return to General / Tips and Tricks
Users browsing this forum: No registered users and 2 guests