Raising mash temperature with boiling water?
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Same thing as returning a boiling temperature decoction back to the main mash. You did good!
I checked the temperature after 60 minutes and it was 149F. Is it normal to loose that much heat in a Rubbermaid cooler over an hour mash? Will this effect my final gravity? I don't want it to be too dry. I'm making a red ale that I want to finish around 1.010 or a little higher.
chumpsteak
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Its normal to lose temp over a 60 minute mash. I lose 2 or 3 degrees when doing 5 gallon batches and lose 1 or less degree when doing 10 gallon batches in my cooler mash tun. I cover my cooler with a blanket during the mash to help maintain temp. Most of the conversion is done within 30 minutes, so dropping a few degrees wont hurt anything. Plus depending on what yeast you're using 149 degrees probably wont put you below 1.010 anyway. It'll be fine.
My guess is that the original mash was not as hot as you thought it was. It is very common for the mash not to be mixed or stirred thoroughly enough. From 152 to 149F is not going to drastically dry the beer. RDWAHAHB
IME it takes a good ten minutes for the mash temp to stabilize...likely you were a little low...next time mash a little higher to anticipate a drop in temp and then decide where "your" sweet spot is.....
Rather than fight a slight temp drop...simply learn to anticipate and roll w/ it...RDWHAHB
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