Well, on my last brew day of the year, I managed to screw-up. Just sure not how much. I'm brewing a Roggenbier (BIAB). Recipe called for a 152F 60-minute mash. The temp was starting to fall a bit around the 40-min mark, and so I turned on the cooktop and immediately got distracted - temp soared to 170F before I got back to it. I stirred like crazy - added a small bit of cool water, but didn't really help. so looks like the last 20 minutes of my mash is going to hang in the high 160s.
Any thoughts on what I should expect as my final results? Anything I could do in the future to cool it back down - or is there even a point in trying to cool it down, since the higher temps would have damaged the enzymes?
Any thoughts on what I should expect as my final results? Anything I could do in the future to cool it back down - or is there even a point in trying to cool it down, since the higher temps would have damaged the enzymes?