60 Vs 90 Minute MASH

[myke2008]

The thread about 60 Vs 90 Minute Boil got me thinking what are the advantages to a 90 min mash?

I'm quite interested in knocking time off my brew day you see and if it makes very little difference I will shorten the mash time.

[macleanb]

Recently I tried a "part time" brew where I fitted the various stages around a busy sunday. HLT went on as I got up, fed kids etc, Mash on at 10:30AM, and then out for four hours to Costco! My effeciency went from a usual 70-75% (usually nearer the 70 as I sparge reasonably rapidly) to 83% ! Could have been a one off fluky thing I suppose.

ttfn benm

[myke2008]

I have heard that you can mash for to long but I do not know if that is true.

[mysterio]

I go 60 for most stuff. 90 if it's something I want quite dry like a pilsener, but then if its a lager i'll probably do a step mash.

[Barley Water]

Generally speaking, the lower the mash temperature, the longer you might want to mash. Also, if you have alot of adjuncts to convert, a longer mash might also be a good idea. That all makes some sense if you consider that chemical reactions generally speed up the higher the termperature (everything else being equal). I would say most of the time, I am looking for body in my beer so I tend to mash hotter however just out of habit I usually do a full 90 minute mash. There are a couple of beers I do which do better with a lower mash temperature, like for instance Saison which for sure will get the full 90 minute treatment. Of course when doing German beers, I usually do at least one decoction so it is always longer than 90 minutes for those.