mashing time

[megaschnauzer]

is there a disadvantage to mashing for to long? one hour is what i've heard to be the standard, but is two hours to long?

[brewmonkey]

Two hours is not to long, but is certainly not suggested. The modification of malts today means you can actually mash in less then one hour. Some malts will convert in less then 15 minutes (Rahr Super premium is one) and the higher the DP the quicker your conversion. You can ask your supplier for the stats on your malt. When they get it in they should be getting a data sheet for the lot of malt is came from.

The reason you do not want to go for long mash times is that you will start to leech tannins from the malt husks which can leave an astringent/puckering flavor to the beer.

[barley ben]

I will let you know up front that I don't do all-grain yet but have read up on it here and in books.

I have read that it is ok to go longer than one hour. After an hour you should do an iodine test to see if the starches are all converted. If not, then let it go longer. At the same time, I know the enzymes will only last so long, so mashing for too long of a time will become pointless. As long as the grain/water ratio is not too thin, it should be done in an hour.

Like I said, this is what I read and it's not from experience so I know others will give you more detailed answers. Hope this will help though.

[barley ben]

He beat me to it, so listen to Brewmonkey. He know!!

[brewmonkey]

Originally posted by barley ben
He beat me to it, so listen to Brewmonkey. He know!!

After several hundred batches I am still learning new stuff myself.