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HBC 12-06-2012 12:54 AM

Need help quickly - I am brewing now.
 
Well, I am brewing an IPA with an expected gravity of 1.069.. I am mashing right now! I had a good 152-degrees holding steady, with propane heat on (it is cold here right now) to maintain temp. I set my alarm for 12-minutes to check on it, and WHAMMM!!! I come back to find a 175-degree temp mash. I am only about 25-minutes into the mash.

WHAT DO I DO?

Should I check my Gravity right after the 60-min mash? I assume it will be much lower due to the high temp. If I get a much lower OG/I suppose I can just balance the hops and call it an amber or brown ale??

Would you bother continuing?

If the gravity reads to make a favorable ABV beer at the mash stage, can I salvage the brew?

A prompt response is appreciated!

forstmeister 12-06-2012 12:58 AM

Might as well keep it going. Worst case scenario is lots of body, low alcohol and a bit sweet. Hop it like you planned and see what happens.

Worst case is a bad batch. Best case is something tasty and worth drinking.

mgortel 12-06-2012 12:58 AM

Oh man.....I feel for you.

Conversion stops once the temp gets above 168F....and at the temps you hit you may have already leeched tannins into the wort.....but don't take my word for it....not certain it is un-saveable at this point......

I assume you turned off the heat.....just hang tight for now I guess.....and hopefully someone else chimes in with more concrete answers for you......

mgortel 12-06-2012 12:59 AM

Maybe let it cool to your target temp and keep it there for 60 mins to get conversion and run with it.....see what happens.....

conneryis007 12-06-2012 01:00 AM

I would bring the temp back down asap and keep going. Your gravity should be the same, but your enzyme levels could be very low. Do you have supplemental enzymes to add to it? If not i would just keep going and hope for the best. Hoping someone else might chime in here too....

sfrisby 12-06-2012 01:00 AM

1) Relax
2) Take a deep breath
3) slowly apply common sense
4) throw a little ice in there
5) stir stir stir to dissipate the heat to 152
6) Continue with brew day. You'll be fine.

BigRedHopHead 12-06-2012 01:00 AM

Always continue! Never give up. Bring temps down, finish the mash as usual. Then check a pre boil gravity and go from there. If not too low then maybe you can add some fermentable sugar or DME to bump it up. If too low then reduce the hops and make a pale ale.

HBC 12-06-2012 01:05 AM

It is ironic-- the first two batches were VERY good (oops, I drank them all)... and this is the batch that I said I was going to share for Christmas! Murphys Beer Law?

Therefore, am I seeing the answer that even if the gravity reads correct, I still may not have fermentable sugars?

Besides wort, what else would be a good solution for fermentables? All I have on hand tonight is sugar... but could get corn syrup tomorrow --

If corn syrup works, how much would you apply to a 5-gallon batch? I am just trying to prepare for 'salvage'

BigRedHopHead 12-06-2012 01:10 AM

Table sugar would be fine. Add it the last 5 min of the boil. All depends on how far off your target gravity you are. Do you have a refractometer? Or just a hydrometer. If you have a refrac you could pull a tiny bit of wort with 10 min left and see where you are at then adjust the amount of sugar accordingly.

Jon73 12-06-2012 01:12 AM

Yes, it is Murphy's beer law. I made a batch I was going to share with some friends while making xmas wreaths and it turned out nothing like expected. Drinkable, just weak.

Personally, I'd follow the suggestion of sfrisby and just bring it down to temp and continue with your day.

Good luck


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