thumbsucker
Well-Known Member
I pro brewer I known has mentioned in passing a few times that modern malts convert super fast and that he limit his mashes at the distillery to 30 minutes.
To test his statement today I brewed a ESB.
I added 12kg of malt to 45 litres of water with a mash temp of 68c I then started to take samples:
After 25 minutes the refractometer read 1070.
After 50 minutes the refractometer read 1070.
After 90 minutes the refractometer read 1070.
My testing confirms his experience.
So why do people always say mash for 60 to 90 minutes? A matter of tradition, habit what do people think?
To test his statement today I brewed a ESB.
I added 12kg of malt to 45 litres of water with a mash temp of 68c I then started to take samples:
After 25 minutes the refractometer read 1070.
After 50 minutes the refractometer read 1070.
After 90 minutes the refractometer read 1070.
My testing confirms his experience.
So why do people always say mash for 60 to 90 minutes? A matter of tradition, habit what do people think?