Hi all,
If I have an all grain recipe that specifies 60 min mash, and I am converting the recipe to my gear so I can BIAB it, should I leave it as 60 mins, or can I change it to 90 mins (which seems to be more common for BIAB)?
What are the pros and cons of each length? Or should I just always go with 90 min for BIAB?
Cheers!
Post #2 made 11 years ago
Hi UnknownGuest -
Definitely go for 90 minutes for your BIAB mash. I don't think there are any detriments to going longer other than the temp drop etc.
Some people mash overnight!
One thing to consider when you hear of people say they only 60 minute mash is, if they are 3 vessel brewers, at the 60 minute mark they do NOT stop exposing their grain to water. They have to do a quaint, old, often forgotten, pre-historic procedure called a "sparge"
If they are BIABers, then they MAY lose a few gravity points. Whether you sparge or full volume brew, you are still exposing the grain to water. How long the grain sees this water is what is important.
Definitely go for 90 minutes for your BIAB mash. I don't think there are any detriments to going longer other than the temp drop etc.
Some people mash overnight!
One thing to consider when you hear of people say they only 60 minute mash is, if they are 3 vessel brewers, at the 60 minute mark they do NOT stop exposing their grain to water. They have to do a quaint, old, often forgotten, pre-historic procedure called a "sparge"
If they are BIABers, then they MAY lose a few gravity points. Whether you sparge or full volume brew, you are still exposing the grain to water. How long the grain sees this water is what is important.
Last edited by mally on 17 Sep 2014, 15:13, edited 1 time in total.
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I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #3 made 11 years ago
Just what I wanted to hear – 90 mins it is!
Sparge – haha, suckers.
Thanks for the answer.
Sparge – haha, suckers.
Thanks for the answer.
Post #4 made 11 years ago
I usually go 90 or sometimes more, but I have gone 60 and maybe lost a point or two. Beer was still great!
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Post #5 made 11 years ago
I normally do 90 Minute mash and a 90 minute boil. It gives me more time to drink while waiting. However I think that the type a beer does make a difference. A Pilsner needs a 90 minute to drive off the DMS precursors but a dark beer can use less time. I have done 70 minute boils and there about's and never had a problem. Brewing is a forgiving Mistress. (wives are not so forgiving!)
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
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tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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- SVA Brewer With Over 100 Brews From United States of America
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60 or 90 minute mash time?
Post #6 made 11 years ago
@unknownguest, while you're figuring out your technique you can do iodine tests to check conversion. I do 70-90min mashes depending on how patient I am or how late at night it is.
Btw, I used to mash overnight but stopped as my beers were coming out thin and attenuating more than they should. I now mash out and pull bag before bed the boil in the morning
Btw, I used to mash overnight but stopped as my beers were coming out thin and attenuating more than they should. I now mash out and pull bag before bed the boil in the morning
Post #7 made 11 years ago
Lars, and Unknowguest,
The Iodine test is meaningless, all it will tell you is, the STARCH has been broken down the 2-3 VERY long Glucose chains.
Which are UN-fermentable.
If you have time, you could check the Specific Gravity.
You should be able to reach "AT Least" 1.030 during the Mash after 60-90 minutes, and Move on to Mash-out, and Boil.
IMHO, YMMV.
The Iodine test is meaningless, all it will tell you is, the STARCH has been broken down the 2-3 VERY long Glucose chains.
Which are UN-fermentable.
If you have time, you could check the Specific Gravity.
You should be able to reach "AT Least" 1.030 during the Mash after 60-90 minutes, and Move on to Mash-out, and Boil.
IMHO, YMMV.
Honest Officer, I swear to Drunk, I am Not God.
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Post #8 made 11 years ago
I have actually done a 115 min mash and did get more efficiency out of the mash. This was not planned but my daughter needed a ride home from here friend's house about 8 miles away. Fortunately , I only lost 2 deg. F , so temp wasn't a problem. Did end up overshooting OG by a couple of points though.
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