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Old 12-20-2006, 07:49 PM   #1
Oct 2005
Posts: 33

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?

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Old 12-20-2006, 07:56 PM   #2
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

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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