Mash temp low

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ctoungette

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So, I am batch sparging and I doughed in and hit my mash temp a few degrees lower than I wanted. I was already mashing at 1.5 qt/lb so I did not want to heat up more water. I pulled out some water from the mash immediatly (About 1 gallon) and heated it up to boiling and added it back to the mash. My question is, will I have denatured the starches by alot? What are the ramications by doing this.

Thanks!!
 
Starches don't denature - proteins/enzymes do.

Anyway, 2 row has plenty of enzymes so even if you lost as decent percentage you should be fine. If you want to be on the safe side, you can always mash longer.
 
No worries at all, most of the enzymes play at the husk/liquid interface...and it takes 10 minutes of so for the grain starch to absorb enough water to start the whole conversion process.
 

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