Originally Posted by JKoravos
I'm pretty sure I've heard it takes 15 minutes at mashout temps.
When I see the "15 minutes" figure quoted in some literature, I assume that it was just supposed to mean "quickly", but as you say, there are innumerable variables at work here...
Have you ever had experience with a missed mash temp like this on a beer that you wanted to be dry? If so, how did it turn out?