Is this 20 min mash rest accurate?
Must be a misprint. Every other Expedition clone says 60 minute mash.
If you do a 20 min mash expect that you’ll get ~70-ish % extract of a 60 min mash. Plan accordingly.
That’s what I figured. What other clone recipes have you seen? This is the only one I’ve come across…
Note that it says to “collect wort slowly” which has the effect of extending the mash. Hard to say how long collect wort slowly is supposed to be.
Ok thanks. I’ve seen some of those but noticed their all sourced from the Zymurgy clone
The mash in is long, so the grain is converting. Short rest. The mashouf and transfer to t he e lauter then is long. Don’t overthink it.
Jeff, sounds like you’re assuming this recipe is describing Bell’s program? In that case, a 20 minute rest is actually long. [Commercially, “mashing” refers to the time spent mechanically mixing the goods, which can last well over an hour, followed by a very brief static “rest” before either raising the temperature and mixing again, or starting runoff.] But then to adapt to typical homebrew practice, one should probably extend it to 60 minutes, if that’s what you’re thinking. (Or am I overthinking your response?)
Thanks for the clarification. Now that we have that settled, I’m wondering about the amber and dark extract additions. Are these included for flavor or because of the high grain bill and mash tun space to fit it all in? Extract is expensive so would prefer not to use it but if it’s to impart character than I will. I have a 15gal herms so volume isn’t an issue.
The malt extract is to get to the gravity desired, with the mash tun size they had. Adding extract or sugars to hit the desired gravity is what many breweries do it the mash tun is maxed out.
I noticed that Alex Mull wrote that, so the article has been around a while. I’ve brewed it, it makes a good RIS.
Edit the article is from 2002, the production brewery is much bigger now. I don’t know if they still use the extract.