Accidentally mashed in too hot

I made a typo in my grain weight calculation and the initial mash temperature after mash-in was 160. I brought it down to 152 as quickly as possible (maybe a minute or two at the most), but I'm concerned that the enzymes have already denatured.

Does anybody know how quickly that happens? I'm going ahead with it anyways, but I'm concerned that I'm going to see mostly alpha activity and get very little in the way of fermentables.

-D

You'll be fine.

The de-naturing process doesn't happen instantly. At 150F the beta enzymes are good for about 40 minutes, at 160F about ten.

Awesome, thanks for the peace of mind! =)

The sparge is looking good, so I think everything will be just fine. Particularly now that I've relaxed, not worried, and had several homebrews. =)

-D