Since you mashed high and a lot of conversion got done at those higher temps in the first 15 minutes you may have a malty beer.
Take a taste when fermentation is done and see what you think. If it is not what you want at all check out threads on beano and amylase enzyme powder
to try and get some more conversion but still if you were shooting for 1.067 and got 1.040 you are going to be way off the original plan anyways.
Check out threads like this:
As far as missing your mash temp. Are you using software? You want to make sure to compensate for the temp of the grain with the water to meet your mash temp. Software like beersmith does this and you can try out a free trial if you want.
The software will warm you that you need to heat your mash/tun so what I usually do is put the strike water in 5-10 degrees hotter than it say and let it sit to heat up the mash/tun then when it hits the temp the software say, toss in the grain and stir like mad
On tap: #79 Berliner Weisse 1.030 9/20/12, Flanders, Barleywine, Wild Blonde (1.045 blonde hopped up and fermented with WLP644), #80B rett Saison
Fermenting: #82 Galaxy IPA, #83 Black IPA
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Kriek, 1.052 12/11,
Last edited by humann_brewing; 08-01-2009 at 09:20 PM.