I’ve had success with mashing overnight for light and drier IPAs and Belgian style beers. But I wanted to ask those of you who overnight mash, have you ever tried it in a darker beer like a robust porter or stout? Wondering if there are any concerns about ph or dark grains causing off flavors steeping too long.
I’ve done a cold mash for a couple of porters. I’ve never mashed too hot to extract tannins. I’ve not noticed a difference.
And here’s someone who did the work.
I did an overnight BIAB mash with a dopplebock last year, came out great, no harshness whatsoever. Scored a 44/50 recently
i have had some success doing overnight mashes, though admittedly it’s been easily 20 years since the last once. i always added some extra cara-pils to the recipe and I never had any off flavors and, as long as I kept tge temp up in the 145-155, great results. With a dark beer I would mash the base grains overnight then add the dark grains the next morning. i’m not exactly sure what the effect of the pH will be for the overnight mash but you might add some sodium bicarbonate to the mash when you add the dark malts after a pH check.