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Is anybody else doing 60 minute mashes and 60 minute boils?

Post #1 made 15 years ago
by dazed
Well I have about 5 Brews with my bag, and I have used the traditionally 60 minute Mash and 60 minute Boils and have just realized the your instructions on your site say to do 90 & 90.
Whats the reasoning for not doing 60? Are you malts less modified in the land down under?
I am doing just a single infusion in my 26 gallon pot with usually 20-25 pounds of grain with about 70-75% effeciency....of course I make flour out of my malt.... :lol: Maybe 90 is for chill haze or cloudy beer?

Post #2 made 15 years ago
by hashie
I can't re-call the reason for the 60 minute mash, but since going over to a 90 minute mash my efficiency at the end o boil went up to ~83%.

I also do the 90 minute boil, but then on some beers I have an 80 minute hop addition, so it works for me.
"It's beer Jim, but not as we know it."

Post #3 made 15 years ago
by shibolet
I usually do a 60min mash (which sometimes sits for a bit longer) I always raise the temp for mashout.
I do a 90 min boil to reduce DMS precursors as I also no-chill.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #4 made 15 years ago
by dick
I've done a few mashes for 60min with no problems whatsoever, but I tend to always mash and boil for 90 mins. At the moment I am trying to get a repeatable process with respect to fermentability of the wort to get the right FG, so I am staying with a 90 min mash and adjusting temperature.

As far as I am aware, the malts used here are well modified.

Post #5 made 15 years ago
by PistolPatch
Hi there dazed,

Congrats on your first 5 BIABs :).

The malts in Aussie are modified the same as yours. The site recommends 90 plus 90 as they are safe recommendations that can avoid some potential problems.

Mash

Next brew you do, try a 90 minute mash and take some hydrometer readings every 10 minutes say from 50 minutes to 90 minutes and then again at mash-out if you are doing that. You should see a bit of a rise occurring. (Cool the sample first as the hot sample will break some hydros.)

So, a 90 minute mash will tend to avoid some potential efficiency problems especially if your water is a bit dodgy pH wise etc.

Boil

The 90 minute boil also can solve potential clarity problems with dodgy water. Some beers do better with a longer boil and some do better with a shorter boil - in theory.

I reckon do a few brews of the same recipe both ways several times. If no issues develop at 60 minutes then no worries! If you ever do develop problems, revert back to 90 minutes.

Just one thing on the "flour". A very fine crush can potentially cause problems with you draining the mash - you could end up with higher gravity but less volume (plus a heap of trub) so play around with that on a few brews as well.

Cheers,
PP
Last edited by PistolPatch on 24 Sep 2010, 18:56, edited 5 times in total.
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Post #6 made 15 years ago
by Ralph
I'll mash for 90 for reliable high efficiency at lower mash temps, plus I'm not in any hurry on brew day.
I'll boil for 90 to do a couple of things, caramelised flavour which suits my usual UK Bitters, the cosmetic aspect (i.e. increased clarity) but also to enable extraction of the last few points of MaxiBIAB efficiency.

Hope this helps! :P
Last edited by Ralph on 24 Sep 2010, 20:16, edited 5 times in total.
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Post #7 made 15 years ago
by dazed
Ok thanks everyone for your feedback...I will have to give a 90 min mash a try in the future and see if I can get better Efficiency.
I also squeeze the bag and do a mash out to about 170 before pulling the bag up. Right now I'm cooling 12 gallons with a counterflow chiller.
It would be nice to get above 80% so on the next few brews I'm gonna have to experiment with less crush and longer mash and see if there is a change.

Post #8 made 15 years ago
by hashie
That sounds like the way to go Dazed, but I would change one thing at a time, either the mash length or the crush. If not you wont know which one made the difference.

I've been guilty in the past of making multiple changes to a brew and then having no idea which one or all made any difference.

Patience on this issue is your friend.
"It's beer Jim, but not as we know it."

Post #9 made 15 years ago
by Nikobrew
How short of a mash have people done with good results? I'm trying to cut the brewday down to as short as possible and I'm used to doing a 40 minute mash with good results in my converted cooler mlt, and I would assume with the extra water moving around in the grains it would be the same or faster with BIAB. I'm surprised some folks are getting a higher gravity reading the longer they mash for. Could this be because of evaporation possibly or is it really converting more? Sealing the deal to do a BIAB will be speeding up my process though going from 40 to even 60 minutes.. That 20 minutes difference is mayybe what I spend sparging but add a little extra cleanup and I'd say I'd about break even on the speed the brewday.. maybe save a FEW minutes.. which is worth the try of course. I will keep track of my volume and gravity (gotta love the refractometer! best invention ever!..next to a paint strainer bag I guess) while I continue the mash to see how it's looking..

Oh and I'm also going to be using almost all munich malt.

Post #10 made 15 years ago
by PistolPatch
Niko, I know you have the other thread going here but after stopping and thinking a bit more on your question I remember now measuring gravities throughout the mash in my early all-grain brews.

Have a read of this post and the ones after it. I think you'll get a lot of answers there.

Cheers,
PP

P.S. Have just written some stuff re refractometers in your other thread in this post ;).
Last edited by PistolPatch on 28 Sep 2010, 18:10, edited 5 times in total.
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Post #11 made 15 years ago
by Beachbum
Bumping thread.
I normally do a 90 minute mash - using passive lagging it's no skin off my nose to just walk away for 90 instead of 60. However the other day I hosted a BIAB demo brew day for a local brew club who all do either 3 vessel or extract brewing and in order to impress the pants off them I just did a 60 min mash. It was a full malt mash with no adjuncts so I figured it wouldn't harm to cut back to 60.

Well it achieved its ends and we doughed in a 11.45 and had the cube full at 3.45 :thumbs: - leaving them all shell shocked. I pitched this morning out of the no chill cube and OG spot on for the style which I regularly make (An Old Speckled Hen attempt).
I noticed that after they all left they had left their pitchforks and unlit torches round the corner unused :smoke:

Great lot of lads and lasses actually, I've joined that club and one of the members is actually Australia's best lager brewer (1st in the National Comp this year) so another avenue for spreading BIAB and get some of them on the forum.
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