Brew #7 - hot break and Mini Mash question

Things keep getting easier and easier with every brew but questions still pop up.

1. I'm doing a Mini Mash and got the temp up to 160, turned off heat thinking the temp would slowly fall to 155ish and all was fine. Until I looked 10 minutes later and the temp was up to 170. How will this adversely effect anything ????

Instead of mini mashing for 45 minutes I went 55.

2. For the first time I did not really get any major hot break - no major peoblems with a boil over at all. Whats up with that??????

1. At 170F the enzymes will de-nature in a few minutes, so the wort will be highly unfermentable. Basically, you did a steep.

2. Hard to say without a recipe.

de-nature in a few minutes,

Click to expand...

So are you saying it's pretty much a mess?? No going back after hitting 170 for a few minutes?

recipe

OG was 1.052

5lb Pale LME
2.5lb 2-row
0.5 lb Crystal 90L
0.25 Victory
6oz Munich
3oz Biscuit