Averagely Perfect NorthEast IPA - Poll #14 - Mash Length

Discussion in 'Homebrewing' started by VikeMan, Jun 5, 2016.

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What should the recommended mash length be ?

Poll closed Jun 7, 2016.

  1. 30 minutes

    1 vote(s)
    1.9%

  2. 45 minutes

    2 vote(s)
    3.8%

  3. 60 minutes

    32 vote(s)
    61.5%

  4. 75 minutes

    6 vote(s)
    11.5%

  5. 90 minutes

    10 vote(s)
    19.2%

  6. Other (write it in, in a post)

    1 vote(s)
    1.9%
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  1. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    -> Poll #13 <- determined the recommended Mash Temperature will be 152F.

    This poll will determine recommended Mash Length. This will be "recommended" because YMMV when it comes to making a wort with the attenuability needed to hit this recipe's numbers, so some may need different mash parameters. That said, the recommended number will be at least a starting place for less experienced brewers. Want a mash length that's not listed? Write it in.

    I recommend you think about this in terms of the parameters needed to hit apparent attenuation between 80% and 81% with the grain bill, yeast strain, and recommended mash temperature already selected.

    When this poll is done, I will look at the data a few different ways to determine the central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It all depends on the data.

    This poll will be open for 48 hours.

    If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently. Lobbying for votes and intelligent discussion of each choice's relative merits is encouraged.

    The Averagely Perfect NorthEast IPA Recipe so far...

    5 Gallons
    ABV: 6.5%
    OG: 1.062
    FG: 1.012
    Grain Bill:
    ---North American 2-Row Brewer's Malt (77%)
    ---Wheat Malt (10%)
    ---Flaked Oats (10%)
    ---Honey Malt (3%)
    Mash Temperature (recommended): 152F
    Yeast Strain: Wyeast 1318
     
    #1 VikeMan, Jun 5, 2016
  2. FeDUBBELFIST

    FeDUBBELFIST Pooh-Bah (1,765) Oct 31, 2009 Pennsylvania
    Pooh-Bah

    VikeMan, would you mind explaining this a little further for me? Let's just say that all of this recipe's parameters are completely achievable...Why would the mash length be longer or shorter for different people (all else being equal)?
     
    #2 FeDUBBELFIST, Jun 5, 2016
  3. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    The thing is that all else is never really equal. A few reasons...
    - Actual mash temp vs measured (consistent measurement error)
    - Consistency (or lack of consistency) of temperature throughout the mash tun volume
    - Consistency (or lack of consistency) of temperature throughout the mash time (heat loss)
    - Mashout or No Mashout
    - Different time intervals between runoff and getting the wort hot

    These are some of the reasons for the Attenuation Power Factor parameter in BrewCipher.
     
    #3 VikeMan, Jun 5, 2016
  4. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    This isn't the first time you mentioned BrewCipher in these posts. Are you self-promoting?
    :wink:

    I'm sure it is mostly that the way you think about recipe formulation and your BrewCipher spreadsheet are intricately linked. But sometimes it makes me (not yet a BrewCipher user) feel like I might be missing something.
     
    #4 pweis909, Jun 5, 2016
  5. Reneejane

    Reneejane Initiate (0) Jan 15, 2004 Illinois

    Other: until it is done! Use iodine.
     
    #5 Reneejane, Jun 5, 2016
  6. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    Well, there is done and then there's done. The longer the mash, the more simple sugars are produced that the yeast can readily eat, even if an iodine test is already negative. Cheers!
     
    #6 utahbeerdude, Jun 5, 2016
    Naugled likes this.
  7. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    I've always done 60 min mashes, have always had a nice conversion. I'm sticking with that.
     
    #7 Lukass, Jun 5, 2016
    SFACRKnight likes this.
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Median, Mode (and Majority): 60 minutes
    Mean: closest to 60 minutes

    Calling this one for 60 minutes.
     
    #8 VikeMan, Jun 7, 2016
  9. Reneejane

    Reneejane Initiate (0) Jan 15, 2004 Illinois

    This is making the assumption that done could occur earlier than this poll indicates. My experienceof no color change (including the red from amylopectin,not just the blue from amylose) typically takes me greater than 1hour. More often than not, home brewers quit the mash before the starch is converted, leading to poorer quality.
     
    #9 Reneejane, Jun 7, 2016
    utahbeerdude likes this.
  10. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    #10 wspscott, Jun 9, 2016
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