Long mash with all in one system

[HarryFlatters]

Awrite?

My circumstances are currently such that I'm struggling to get a few hours to put a brew on and I need to top up the tank before Christmas.

I have a 50L Hopcat, which has a programmable stepped mash doohickey. My plan is to get all the water sorted/treated for a full volume mash the evening before, then in the morning set up the system to mash for as long as I can, weigh out my grain while it's coming up to temp, then dough in and let it mash for 8 hours.

Once I get home, I'd set up the boil as normal.

As the temperature is maintained, it should prevent any lactobacillus infection from presenting.

If I have dark or roasted grains, I'd add these when I get home to prevent the wort from becoming too tannic.

Good idea/bad idea/stupid idea?

 

[MyQul]

Sound reasonable. I've done a number of overnight mashes to good effect. Iirc I started the mash at about 70C and wrapped it up in towels and blankets. The following morning it was at about 50C. I then just carried on as normal

 

[foxy]

The only difference I would do is cold steep the dark grains and add the liquor to the boil. Make sure that the steeping liquor is in the equation though.

 

[HarryFlatters]

Cheers fellas