technobabble66
Meat Popsicle
Hey, fwiw, I think the super long mash times shouldn't negate the high initial mash temp too much (depending on roughly how slowly it drops, of course).
I believe the beta will still be largely denatured kinda quickly. So I think you end up with great efficiency, with a lot more alpha action and a bit more beta action.
So I'd guess you might drop just an extra point or 2 at FG, but still maintain a big mouthfeel from all the unfermentables. At least that's the impression I get.
I've done 1-2 looooong mashes (eg: 8hrs) and so did some more detailed reading on what (should) happen, re: enzyme lifespan/survivability, final result on fermentability, etc - just to make sure it'd still make good beer.
Interestingly, I think if you started at, say, 69 then quickly dropped it to, say, 63 after ~5-10 mins, you'd probably end up with a super low FG, but if you let it slowly/naturally drop in temp it has this almost magical effect of locking in general characteristics of the high temp, as if you'd maintained that temp the whole time. Plus a fair bit more efficiency and a slightly drier finish
2c
I believe the beta will still be largely denatured kinda quickly. So I think you end up with great efficiency, with a lot more alpha action and a bit more beta action.
So I'd guess you might drop just an extra point or 2 at FG, but still maintain a big mouthfeel from all the unfermentables. At least that's the impression I get.
I've done 1-2 looooong mashes (eg: 8hrs) and so did some more detailed reading on what (should) happen, re: enzyme lifespan/survivability, final result on fermentability, etc - just to make sure it'd still make good beer.
Interestingly, I think if you started at, say, 69 then quickly dropped it to, say, 63 after ~5-10 mins, you'd probably end up with a super low FG, but if you let it slowly/naturally drop in temp it has this almost magical effect of locking in general characteristics of the high temp, as if you'd maintained that temp the whole time. Plus a fair bit more efficiency and a slightly drier finish
2c