12 hour mash

My Belgian pale ale just went through a 12 hour mash. I started it at 7:30 pm last night, but at 8:00 the power went out due to a wind storm. It stayed out until almost midnight.

Shepody uses a 240V brew kettle, not propane, so there was no use in running it off.

Anyhow, at 7:30 this morning, the mash was at 116 F (started off at 150). I guess it will be real fermentable, huh?

About Mike

I'm the head brewmaster at Shepody Brewery. I'm the one who chooses the recipes, orders supplies, does all the grunt work, and drinks most of the product.
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