Mash Temps

Ok, so I'm getting back into brewing and doing partial mash. Still getting used to the process and my equipment. Soooooo... Yesterday's brew (a porter) I dropped in the mash and my water got a bit too hot. It probably hit 170 and I cooled it down to 160 within 5-10mins and then mashed the remaining 35 mins at the proper 155. Then sparged at 170. I'm sure this brew isn't ruined, but what did I do?

While on the topic: What is REALLY going on at mashing and sparging temps?

pearlbeer said:

While on the topic: What is REALLY going on at mashing and sparging temps?

Click to expand...

Check out How to Brew - By John Palmer - Mashing Defined for a good long description of what happens at certain temperatures.

Your brew is not ruined. But it may end up being a bit sweet. The higher the mash temp, the less fermentable the sugars are. It is a very good idea to read the link provided in post #2 above to gain a full understanding of what takes place during mashing and sparging.

Your FG may up ending higher than expected which will bring you ABV down a little.