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 Batz » Thu Mar 13, 2014 6:51 am

This is what I'll be doing next.!
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RE: Overnight mashing

Unread postby fy0d0r » Thu Mar 13, 2014 6:52 am

I'm usually adding 5.5 Buffer mix to my mashes so I believe it will help this time as well
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RE: Overnight mashing

Unread postby cpa4ny » Thu Mar 13, 2014 9:40 am

Fyodor - check out what AJ Delange, a water engineer & one of the advisors for brewing "Water" book, had to say about that 5.2 buffer:

http://www.homebrewtalk.com/f128/ph-5-2-buffer-not-water-treatment-salt-411452/

Here's another opinion on that concoction from Gordon Strong, the author of "Brewing Better Beer":

https://www.homebrewersassociation.org/forum/index.php?topic=7177.0

I bought a jar of it as well when I just started out brewing; haven't used it since I researched it in more details.
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RE: Overnight mashing

Unread postby fy0d0r » Fri Mar 14, 2014 8:47 am

Well, I do have a PH-Meter (a cheap one that can't measure PH at mash temp), but too lazy to cool the wort to 20C every time I want to measure PH, especially during the overnight mashing.

I've never noticed any off-flavors from 5.2 buffer, so may look into its actual effect on my water some time in the future...
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RE: Overnight mashing

Unread postby cpa4ny » Fri Mar 14, 2014 9:43 am

I don't think many homebrewers (myself included) have a pH meter that can measure pH at mash temps - it would fry a normal pH probe.

Besides - all brewing literature refers to pH at room temps.

Here's what I do - scoop up a bit of wort during the mash with an small espresso cup, stick it in the freezer for 5-10 minutes and voila! wort @ 20-25C - nice and safe for the probe.
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RE: Overnight mashing

Unread postby fy0d0r » Fri Mar 14, 2014 10:52 am

Good idea, may try that during some regular (not overnight) mash
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RE: Overnight mashing

Unread postby niels » Fri Mar 14, 2014 11:51 am

cpa4ny wrote:Here's what I do - scoop up a bit of wort during the mash with an small espresso cup, stick it in the freezer for 5-10 minutes and voila! wort @ 20-25C - nice and safe for the probe.

Or you can put the espresso cup in a small boil with ice water (au bain-marie). After a few swirls it will be cooled downed a lot already.

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RE: Overnight mashing

Unread postby fy0d0r » Sat Mar 15, 2014 5:33 am

Here's the brief report:

All went well, the only last-minute correction required were the start rest temp, as my water was 10C, so I've decided to go with 15C first rest (thinking that the cooler the better).
Another point is that in BM the maximum programmable rest is only 180min (not 240 as I thought).

So I've ended up with the following schedule:
Code: Select all
Name             Temp    Time
Strike            15      180
Heating                    30
Ferrulic Acid     45       25
Heating                     5
Protein           50       10
Heating                    16
Sacc. Beta        66      180
Heating                     6
Sacc Alfa         72       60
Total Minutes             512


Good thing that assuming 1C/min heating (with a jacket) I've managed to estimate the overall mash time with 15 min accuracy.

Overall efficiency (based on pre-boil numbers) is 78%, which is better than 70-72% i was getting earlier (probably due to the old malt), but still less than my old igloo box (80%)
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RE: Overnight mashing

Unread postby cpa4ny » Wed Mar 19, 2014 3:07 am

Thanks for sharing Fyodor - I'll give that a shot as well one of these days.

8.5 hours of mash is just perfect to switch on the BM, hit the bed and wake up to do the sparge/boil :cheers:
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RE: Overnight mashing

Unread postby fy0d0r » Wed Mar 19, 2014 9:43 am

I'm totally happy with this overnight approach, will use it for all my brews from now on adjusting the mash schedule to match the style targeting 8-9 hours in total.

Next step might be overnight dual-mash, when doing something really big.
Still need to overcome my laziness to wake up in the middle of the night to dump used malt and put the new in...
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RE: Overnight mashing

Unread postby cpa4ny » Wed Mar 19, 2014 10:09 am

Would like to try it one day as well.

My only issue with this is my water temperature - here we got water out of the tap @ ~27C year-round.

I am slightly nervous that it is fairly close to 30C - the starting point of an acid rest.

I.e. if I were to keep it for 3 hours @ 27C, I am afraid that the pH would get dragged down past the ideal 5.2-5.4.

On top of that - my water has very low alkalinity, so the pH drop may happen fairly quickly.

That said - I may either increase my water's alkalinity or just use the palest malts.

That's it - will try it with a Pilsner :drink:
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RE: Overnight mashing

Unread postby fy0d0r » Wed Mar 19, 2014 10:39 am

You can do a few rests at mash temps 65-67 instead of cold first rest
I've tried that before with APA - no issues.

Or freeze/buy some ice a day before brewing to cool the mash-in water down :cool:
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RE: Overnight mashing

Unread postby leosardinha » Wed Mar 19, 2014 1:45 pm

I was going to suggest the same thing...

For example

Rest 1 = 180' @ 66C
Rest 2 = 180' @ 67C
Rest 3 = 130' @ 68C
Heating = 10' to 78C
Mast out = 12' @ 78C

This would take the same 512 minutes.
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RE: Overnight mashing

Unread postby fy0d0r » Wed Mar 19, 2014 2:08 pm

You should not forget to include the time to heat the mash between rests (1C/min with a jacket, slower without it)
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RE: Overnight mashing

Unread postby BrauTim » Wed Mar 19, 2014 11:30 pm

How long is 'safe' to rest at mash out 78 C ? As the BM will hold there indefinitely waiting for the malt pipe to be removed.
To brew or not to brew, that would be a stupid question !
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