Overnight mashing

How to get most out of brewing with your Braumeister? Help others and share your tips/best practices.

Re: Overnight mashing

Unread postby kloekus » Sat Jul 11, 2015 9:52 am

Elderberry wrote:If I had posted this yesterday, there would be lots of profanity. I've had a good night's sleep and some time to recover, so not it shouldn't be too bad.
One thing I noticed is that the beer seemed darker than I expected. I'm guessing the low volume of liquid allowed what was left to caramelize a bit on the elements. Would that make sense?


Chemical (and enzymatic) browning reaction continue even when not boiling. So extended mash times will lead to additional browning.

Caramelization on the heating elements might also provide more colre but I expect temperature induced browning to be more important.
Last edited by kloekus on Sat Jul 11, 2015 7:42 pm, edited 1 time in total.
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Re: Overnight mashing

Unread postby Dicko » Sat Jul 11, 2015 11:38 am

I have overnite mashed many times and to make it easy I generally extend my mash out time to allow me to have a sleep.

I have never noticed any extra caramelisation or darkening of the wort.....

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Re: Overnight mashing

Unread postby HopSong » Sat Jul 11, 2015 2:26 pm

Looks like royco had the same darkening problem with his o/n mash.
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Re: Overnight mashing

Unread postby royco » Sat Jul 11, 2015 6:57 pm

@dicko, that is strange. Most members trying O/N have noticed darkening and on my 4 attempts the results have always been significant on medium to darker brews and only slight on the lager I have just brewed. But I suppose that is obvious -- try to darken a white image in Photoshop and it ain't gonna happen, but you can make a brown image black.
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Re:Extended mash: please crit my profile

Unread postby royco » Sun Jul 26, 2015 7:52 pm

I need to be away for 4 hours during my next brew session -- a 22L Kolsch type brew, so will do an extended mash as opposed to overnight. I have been O/N mashing lately with success using profiles suggested by experienced forum members but have no clue how the step times affect the outcome. This program has been set up on the BM in anticipation of tomorrows' session:
Does anyone foresee a problem with this:

1. 20° for 20 min
2. 40° for 40 min
3. 52° for 40 min
4. 66° for 75 min
5. 76° for 40 min

Adding time for ramp-ups this should take 5 hours.

As a 'single step masher' I do not fully understand the effects of different times for the various rests as modern malts do not really require them. This schedule was purely to take up the time needed.
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Re: Overnight mashing

Unread postby dinnerstick » Sun Jul 26, 2015 8:45 pm

i tend to shy away from very long rests below amylase temps, you can maybe overdo the protein rest. i opt for standard (either short or no rest) times in the glucan and protein temps, and then extend the sacc rest (or extend the higher sacc rest if i'm doing separate a and b rests)
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Re: Overnight mashing

Unread postby royco » Mon Jul 27, 2015 6:51 am

Oooohh, in the nick of time! Just starting now. Will reprogram.
Thanks so much dinnerstick.
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Re: Overnight mashing

Unread postby Dicko » Mon Jul 27, 2015 9:04 am

Fully agree with dinnerstick, drop the 52 deg rest and extend the 66 deg rest.

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Re: Overnight mashing

Unread postby royco » Mon Jul 27, 2015 5:34 pm

Thanks guys, it just confirms that a little knowledge is dangerous. My logic, 'If a little rest is good, then a long rest is VERY good' is obviously flawed!
Let's see how my Kolsch-type beer turns out; right now it is chilling overnight in my swimming pool which is at 15°C so tomorrow will pitch.
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Re: Overnight mashing

Unread postby Batz » Mon Jul 27, 2015 9:40 pm

I overnight mash most brew days and have never found any of my brews are darker than a normal brew. Now admittedly I do usually brew my Saisons, and darker beers overnight, although I have done a Kolsch this way. I use my same mash program and allow it to do an extended mash out.
I usually do a double brew day so my lighter beers and lagers and brewed as per normal, but I now believe they would also be fine brewed overnight. It works very well for me but it's not for everyone I guess.
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Re: Overnight mashing

Unread postby Antpharma » Fri Aug 07, 2015 12:59 pm

First brew overnight mashing...a Foreign Export Stout based on the one from "Brewing Classic Styles". Went with 9 hours at 20 degrees followed by 90 minutes at 67 and 30 mins at 78 (ended up being more like 60 minutes by the time I lifted the malt pipe).

Ended up at around 80% efficiency...more than I expected...especially for such a high gravity beer.

I'm a convert to this method for sure :drink:
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Re: Overnight mashing

Unread postby Dicko » Fri Aug 07, 2015 8:10 pm

I have an earlier model 20 litre unit and I cant set any break for 9 hours.
Is this a new feature on the newer controller?

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Re: Overnight mashing

Unread postby mattp94 » Fri Aug 07, 2015 8:33 pm

On my new model BM20 the maximum time for each step is 180 minutes so I assume the 9hr rest was over 3 steps.
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Re: Overnight mashing

Unread postby Dicko » Fri Aug 07, 2015 8:40 pm

mattp94 wrote:On my new model BM20 the maximum time for each step is 180 minutes so I assume the 9hr rest was over 3 steps.


Of course..... I need my morning cup of coffee. :D

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Re: Overnight mashing

Unread postby Antpharma » Tue Aug 11, 2015 10:54 am

Dicko wrote:I have an earlier model 20 litre unit and I cant set any break for 9 hours.
Is this a new feature on the newer controller?

:cheers:


Sorry. Should have clarified. Set 3 steps at 180 minutes each as mattp94 said.
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