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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash temp. was way to high
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Old 11-04-2011, 08:20 AM   #1
splyman
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Default Mash temp. was way to high

I brewed an IPA today and the mash temp. got out of hand. I doughed in and hit my target steep temp. of 150, I watched for 5 min. to make sure the temp. was leveled out. I went upstairs and ate lunch, when I returned the temp had risen to almost 170. I stirred it up in hopes of dropping the temp. down to 150 and couldn't get it to drop below 160 before time was up.

Does anyone know how this will effect the flavor, and final result of my beer?

Thanks,
Scott

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Old 11-04-2011, 09:20 AM   #2
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When you doughed in did you stir? I'm not sure why your temp would go up. Anyway this is going to depend on how long it was at 170 for. At that temp it'll kill the mash enzymes so you could be dealing with some efficiency problems. Next time you overshoot try adding cold water to get temp down quick. Hope it works out for ya!

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Old 11-04-2011, 09:53 AM   #3
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Do you know what the O.G. was after the boil? If the temp was down in the 150s for the first half hour it might be ok most of the conversion is done by then.

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Old 11-04-2011, 01:34 PM   #4
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I had the same problem with my first all-grain attempt. I was attempting an Irish Red Ale. After stirring, I only measured in one place and hit my temp (I believe it was 152). When I came back in an hour I re-measured so I would know how much heat was lost. The first temperature reading was 158. Lesson learned - stir then stir some more and more...

The beer ended up having way too much body for an Irish Red, maybe more like a mild brown. It was still very good, just not to style. RDWHAHB

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Old 11-07-2011, 12:53 AM   #5
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I doughed in at 160 or so and stirred it until the temp dropped to 150. I was only gone for 30 mins. before I caught it. My target gravity was 1.065 and I hit 1.062 after the boil.

Thanks for the input

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Old 11-07-2011, 12:54 AM   #6
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OG after boil was 1.062 and I was shooting for 1.065.

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Old 11-07-2011, 02:04 AM   #7
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if your mash temps were consistently too high throughout the mash then the enzyme that creates simple sugars would be less active, but the counterpart responsible for breaking down large sugars would still work. Sounds like this is the case since your efficieny wasnt affected. You'll have a lot of complex sugars the yeast will have trouble fermenting and end with a higher than desired FG most likely. I've been doing research into the effects of mash temperature and FG, and yours will likely be high for an IPA but will probably turn out to be an interesting, and not necessarily bad, beer. Post back your FG, I would be interested to see it.

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Old 11-07-2011, 05:01 AM   #8
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I did that with a porter today. I was aiming for 158*, but mashed in low, only about 152. I turned the heat back on to bring it up to temp, but I had a thick mash, and by the time I killed the heat it equalized at about 165*.

My OG going into the fermenter was still 1.064, so I think it worked out OK. Between the first 20 minutes being low and the rest of the mash being high, maybe it will even out.

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Old 11-07-2011, 05:24 AM   #9
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I did the same thing as well on a scotch ale, mashed way to high on accident, started with a OG of 1.084, and it died in the fermenter at 1.040...not really sure what to do with it now.

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Old 11-07-2011, 12:38 PM   #10
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Quote:
Originally Posted by jeffencourt
I did the same thing as well on a scotch ale, mashed way to high on accident, started with a OG of 1.084, and it died in the fermenter at 1.040...not really sure what to do with it now.
You could try adding amylase enzyme to the fermenter. But who knows how low it will finish if you do that.
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