This will be my first extended mash. Going to be nice to get home at 4:00 and have the mash complete. I even almost got my sparge water to temp. Will have to get it up the last 20 degrees when I get home.
Mashed in at 154.8F. Guessing it will me at about 150-151 when I get home in three hours.
Oh and here is what I will be brewing. going to use wyeast 1450. At first i was going to do a lagunitas ipa clone, but then just started playing with everything. Beefed up grain bill and my own hop schedule. Hopefully it will turn out a winner.
American IPA
Recipe Specs
Batch Size (G): 6.0
Total Grain (lb): 14.500
Total Hops (oz): 4.50
Original Gravity (OG): 1.067 (°P): 16.4
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol by Volume (ABV): 6.58 %
Colour (SRM): 8.7 (EBC): 17.1
Bitterness (IBU): 55.2 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 75
Good luck, hope everything turns out well. I’ve been thinking about this just to break things up a bit. What type of mashtun do you use? Sounds like you are pretty confident in your insulation.
I don’t really think you need to up the temperature do you? I mean, most of the conversions are going to be done in the first hour so ending at 149* doesn’t really make much of a difference.
I guess you are right. Just don’t want it to end too thin.
It is beyond awesome to be half way through the boil before 6:30pm. If I batch sparged, it would be an even earlier evening. But I enjoy the 80% efficiency that I see with a slow fly sparge.
I do this all the time- Really works out well and breaks up the brewday. From my experience, if the temp keeps dropping it will keep denaturing the enzymes and you can get some really dry beers. I’ve found to help this is to really preheat the tun well. Since I use the same cooler as you do and over a 4-5 hr mash I always mash in 2-3 deg warmer, so the drop doesn’t impact my fermentability as much. Though on IPA’s and other beers I want dry it isn’t that big of a deal but on beers where I want to maintain some residual sweetness and body from a high mash temp I use that method and I’ve yet to have a bad experience with it in probably 40+ batches.
I also found that injecting insulation in the lid with some Great Stuff foam insulation and also wrapping my tun in a sleeping bag helps to maintain temps pretty well.
Doing another lunch time mash in. Really have become a big fan of doing this. Going right into mashout when I get home. And fermentations have been great with the longer mash time.
A nice session strength cascadian dark ale.
Cascadian Dark Ale
Recipe Specs
Batch Size (G): 5.5
Total Grain (lb): 8.875
Total Hops (oz): 4.75
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.32 %
Colour (SRM): 32.1 (EBC): 63.2
Bitterness (IBU): 51.4 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 75
Grain Bill
6.250 lb American 2-Row (70.42%)
1.000 lb Munich I (11.27%)
0.750 lb Carafa III malt (8.45%)
0.500 lb Carapils (Dextrine) (5.63%)
0.375 lb Special-B (4.23%)
Hop Bill
0.75 oz Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Amarillo Pellet (8.6% Alpha) @ 10 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.2 oz/Gal)
2.00 oz Columbus Pellet (14.2% Alpha) @ 7 Days (Dry Hop) (0.4 oz/Gal)
Misc Bill
Single step Infusion at 150°F for LUNCH MASH
Fermented at 65°F with Safale US-05
