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 usesÂ 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?