I'm brewing a 10g IPA. 12 minutes into the mash I noticed I was mashing at my strike temp 164 instead of 152. I have a recirculation system. I adjusted the temp and all is well for now. Is that too long to not have any adverse affect on the brew?
Mash Temp High
- Thread starter dblee50
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The beta amylase was probably completely denatured and that's right at the upper limit for Alpha amylase. The wort will probably be less fermentable than your target and a little sweet, but it will ferment. Shouldn't matter too much for an IPA.
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