Im brewing a pumpkin ale for thanksgiving. I used some new software to calculate my mash temp. long story short i ended up doughing in in the mid 140's
, and it took me about 15 mins to get me up to 152 where i want to be. I have always hit my temps in the past; what can i expect in terms of effects (if any) on the SG from the 15 mins of being under temp?