reinstone
Well-Known Member
- Joined
- Sep 1, 2011
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He I made a red ale today with about 20% rye in the recipe. I mashed in and hit my mash temp at 152. The temp quickly dropped to 150 where it stabilized. I added the remainder of the hot water I had ready at that point so but I did not reach the 152-153 I needed. It was cold so the temp dipped fast.
The mash set at this temp for about 20-30 mins.
I then decided to fire up the burner under the mash tun to get the heat going via recirculation) For some idiotic reason I wasnt paying attention but the thermometer skyrocketed to about 170F. I got it cooled down to 155 pretty quickly but I am unsure how bad I screwed my fermentable sugar profile. I am hoping that the fermentables were converted before the mishap. I hit my gravity of 1.070 OG, and had a full conversion via starch test. WL cali ale is the yeast- large starter pitched and activity in 1 hour.....
what can I expect here. thanks
The mash set at this temp for about 20-30 mins.
I then decided to fire up the burner under the mash tun to get the heat going via recirculation) For some idiotic reason I wasnt paying attention but the thermometer skyrocketed to about 170F. I got it cooled down to 155 pretty quickly but I am unsure how bad I screwed my fermentable sugar profile. I am hoping that the fermentables were converted before the mishap. I hit my gravity of 1.070 OG, and had a full conversion via starch test. WL cali ale is the yeast- large starter pitched and activity in 1 hour.....
what can I expect here. thanks