Mash temperature and time

[paulgough]

I was just putting the finishing touches to my mild recipe.

I was planning on mashing at 68 degrees for 90 minutes to ensure I ended up with plenty of body.

When I chose the full body mash profile in Beersmith, it says I should only mash for 45 minutes.

Is this good practice or should I still mash for 90 minutes? I was under the impression that a 90 minute mash ensured good extraction.

 

[dennisking]

Personally I would stick with 90 mins. I know some people only mash for an hour but 45 mins seems to short for me.

 

[rpt]

For my last brew I mashed for 10 hours! Doing it overnight saves a lot of time on brew day - all cleaned up by lunchtime. :thumb:

 

[anthonyUK]

If you want full body them mash for 45 mins.
This will allow less time for some of the complex, non-fermentable sugars to convert into fermentable ones.