[HoosierBrew]

60 - 90 minutes for me.  And I've been bumping the 60 mash to 75 lately.

[dmtaylor]

I just love when people give their mash times, or anything else, and when you ask why they do what they do, they say, "because it just works for me and I like it that way."  Love that.

 

[Wort-H.O.G.]

60 - 90 minutes for me.  And I've been bumping the 60 mash to 75 lately.

same -most at 75min or so because i have been mashing thinner.

[dmtaylor]

Thinness or thickness of the mash makes virtually zero difference and should not impact mash time at all.  Experiment and see for yourself.

[Wort-H.O.G.]

ive given the thick/thin and different temps and Ph a few tries. I saw thicker mash at the higher end of mash temp and PH convert more quickly (favors a-amylase). some say its done under 30 minutes. Thinning the mash and or lowering temps and PH IME take longer for full conversion....now is it 45, 60, 75minutes? cant say because as mentioned i don't test at specific set time intervals to determine full conversion. therefore, I do set targets and for each scenario and compare notes.

[kramerog]

Yes, have heard this in commercial brewing, but the time vorlaufing did not come into play.  Put the total time more like 35-45 min.

Mash in and vorlauf usually takes a lot more time in a commercial brewery than in a home brewery so commercial mash times by themselves are quite misleading.

Also what may be true with 2-row may not be true of adjuncts depending on gelatinization, insoluble protein content, etc.

[HoosierBrew]

Yes, have heard this in commercial brewing, but the time vorlaufing did not come into play.  Put the total time more like 35-45 min.

Mash in and vorlauf usually takes a lot more time in a commercial brewery than in a home brewery so commercial mash times by themselves are quite misleading.

Also what may be true with 2-row may not be true of adjuncts depending on gelatinization, insoluble protein content, etc.

+1

[hmbrewing]

After experimenting with different mash lengths, I now do 90 for almost everything.  I simply prefer the results.

Hi Denny! What type of characteristics are you seeing from a 90 minute mash? Or - simply - what are the benefits that you see in your beers? I ask because prior to having this conversation about a 15 minute mash, I was actually thinking of going to 90. I've been averaging 75. Thanks!

[a10t2]

I think the critical question here is how long it takes to go from lautering to boiling. If it takes 10 min to lauter and 30 min to come to a boil then the wort is spending at least 30 min in the conversion temperature range - and undergoing a pseudo-step mash, so there certainly shouldn't be any attenuation issues.

[hopfenundmalz]

I think the critical question here is how long it takes to go from lautering to boiling. If it takes 10 min to lauter and 30 min to come to a boil then the wort is spending at least 30 min in the conversion temperature range - and undergoing a pseudo-step mash, so there certainly shouldn't be any attenuation issues.

What have the breweries that you have worked at do? Your pro experience is of interest, as time tied up in the mash tun is money at a production brewery.

[a10t2]

What have the breweries that you have worked at do? Your pro experience is of interest, as time tied up in the mash tun is money at a production brewery.

IME, it's very equipment-specific. I've done "rests" as short as 15 min and as long as 45, but every brewery I've worked at has had at least 30 min lauters, with most if not all of that time being at conversion temperatures.

[fmader]

I'm staying tuned for results. 60 minute mashed are fine for me. I take my time and make a big breakfast during the mash. However, if this observation of a 15 minute mash is accurate, this could open the doors for more weekday, evening brews.

[hopfenundmalz]

What have the breweries that you have worked at do? Your pro experience is of interest, as time tied up in the mash tun is money at a production brewery.

IME, it's very equipment-specific. I've done "rests" as short as 15 min and as long as 45, but every brewery I've worked at has had at least 30 min lauters, with most if not all of that time being at conversion temperatures.

North American base malt?

[a10t2]

North American base malt?

For ales, always. Generally a Continental pils malt for lagers.

[S. cerevisiae]

I am in the 90 minute saccharifiction rest camp.  I prefer the flavors that develop over a ninety minute rest to those obtained from shorter rest periods.  Like others, I am very busy in the brew house during that wait.