A large portion of my mash was spent at 160*, maybe even 161*. How will this change the beer? Prior to this I had only done one 5gal all-grain batch and three 1 gal all-grain batches, and I was used to losing more heat (mashing in my kettle covered with towels). I was doing BIAB if that makes a difference. I also ended up with an OG of 1.042, but I guess it'll just be a little stronger.