How long do you mash for?

15-30 minutes
30-45 minutes
45-60 minutes
over an hour
as long as it takes to get my pants off

Author Topic: Why mash for 60 minutes?  (Read 24126 times)

Offline Kit B

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  • Kit B - Bottineau Prairie, MN
Re: Why mash for 60 minutes?
« Reply #30 on: November 01, 2010, 08:40:45 PM »
On my 4th all-grain batch, I had to mash for 70 minutes, until an iodine test showed full conversion.
...Not sure what happened, but that oatmeal stout turned out awesome!
Why would anyone want to drink stale beer?

Offline timmyr

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Re: Why mash for 60 minutes?
« Reply #31 on: November 15, 2010, 10:38:42 PM »
I think in the end, what enzymes do what work and how well they access the starches and proteins in the grain is what will determine fermentability.  I used to think that it could happen REALLY fast, but I've since been convinced that resting a little longer to make sure all the starches have been liquified and converted makes some sense.  Plus, I am not really worried about the extra 20 minutes or so I sit and wait for my mash to finish. 

I do know that thicker mashes will tend to provide the enzymes some thermal insulation and allow the lower-temp enzymes (protease for example) to work a bit longer and thinner mashes will then not favor those lower-temp tolerant enzymes but be more partial to the enzymes that have greater heat tolerance.

I want to read Kai's info again...didn't he discuss this at NHC too? 


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