Down sides of no mashout?

[Robertestein05_gmail.com (Robert)]

@ynotbrusum

Slightly irrelevant and off topic, but I’m curious about terminology.  I see most here using “mash out” for what I always thought was “mash off.”  Full set of terms I learned:  mash in = same as dough in, mash off = 170°F rest, mash down = transfer to lauter tun, mash out = same as grains out. Am I non-standard nowadays?

I’m thinking of Mash OFF, i.e. holding a 170F rest.

So after step mashing for intervals of say, 30 minutes at each of two selected mash temps, you increase to and hold at 76-77C (or at 170F) for another 10 minutes during a recirculation mash, right?  (i.e., a 70 minute mash routine in total, plus ramp times)?

I know Big Monk is a bit more elaborate, but my schedule is 20 minutes at 146°F,  30 minutes at 162°F, 10 minutes at 170°F, ramping as quickly as possible, so just about 75 minutes total or a bit more. (Note I don’t recirc, just plain old flame and stir.)

[system]

@ynotbrusum

Slightly irrelevant and off topic, but I’m curious about terminology.  I see most here using “mash out” for what I always thought was “mash off.”  Full set of terms I learned:  mash in = same as dough in, mash off = 170°F rest, mash down = transfer to lauter tun, mash out = same as grains out. Am I non-standard nowadays?

I’m thinking of Mash OFF, i.e. holding a 170F rest.

So after step mashing for intervals of say, 30 minutes at each of two selected mash temps, you increase to and hold at 76-77C (or at 170F) for another 10 minutes during a recirculation mash, right?  (i.e., a 70 minute mash routine in total, plus ramp times)?

At present it would either be the Brauwelt High Gelatinization (HG) mash, with 1C/min ramps:

Beta 1: 62C (~144F)(20 min)
Beta 2: 64C (~147F)(Rest: 20 min)(Ramp: 2 min)
Beta 3: 67C (~153F)(Rest: 20 min)(Ramp: 3 min)
Alpha: 72C (~162F)(Rest: 30 min)(Ramp: 10 min)
Mashoff: 76-77C (~169-171F)(Rest: 10 min)(Ramp: 4-5 min)

Total time: 120 minutes

OR the standard Hochkurz, with 1C/min ramps:

Beta: 63C (~145F)(Rest: 30 min)
Alpha: 72C (~162F)(Rest: 30 min)(Ramp: 9 min)
Mashoff: 76-77C (~169-171F)(Rest: 10 min)(Ramp: 4-5 min)

Total time: 84 minutes

BUT The Beerery just did an experiment over the weekend by using the chart from the same article that the HG mash came from to establish the duration of beta activity at various temperatures and the modified version of the Brauwelt HG mash became:

Beta 1: 62C (~144F)(18 min)
Beta 2: 64C (~147F)(Rest: 9 min)(Ramp: 2 min)
Beta 3: 67C (~153F)(Rest: 5 min)(Ramp: 3 min)
Alpha: 72C (~162F)(Rest: 30 min)(Ramp: 10 min)
Mashoff: 76-77C (~169-171F)(Rest: 10 min)(Ramp: 4-5 min)

Total time: 92 minutes

The reason this is so interesting is that he was trying to establish whether he could still get the expected 100% conversion efficiency he gets with the standard Brauwelt HG mash with the reduced times and, of course it’s only a single data point, the numbers were what they usually are: full conversion and gravity right on the nose.

This means that people may be able to perform the abridged (timewise) version of the Brauwelt HG mash in only 8 minutes more time than the standard Hochkurz.

I realize we’ve strayed a bit off topic but felt compelled to get that out there.

[Robertestein05_gmail.com (Robert)]

My really simple mash converts completely as indicated by iodine test and easily gives a yield of 72% (around 94% efficiency.)  If that’s good enough for you.

[system]

My really simple mash converts completely as indicated by iodine test and easily gives a yield of 72% (around 94% efficiency.)  If that’s good enough for you.

When you says 94% efficiency, you mean conversion efficiency?

[Robertestein05_gmail.com (Robert)]

I mean brewhouse efficiency, yield/CGAI.