I'm following a recipe for Stone Smoked Porter clone
. The recipe is from the Stone book, so you'd think it'd be spot on. But the mash temps seem high:
In a 10-gallon insulated cooler, combine the crushed malts with 3 gallons plus 13 cups of 173°F water. The water should cool slightly when mixed with the grain. Hold the mash at 157°F for 10 minutes.
Add 2 gallons plus 2 cups of 182°F water. The mixture should come up to 165°F.
This looks like an alpha-only mash. I'm very new to mashing but 10 minutes seems short and 165 seems dangerously hot. I've cross referenced this with all other clone recipes for this beer which just suggest an infusion mash at 153-154.
If I follow the above instructions will I end up with little to no fermentable sugars or can I expect to get enough fermentables to make a decent beer?
Thanks in advance!