So I did my first partial 11 lbs. grain bill 1 lb wheat DME for 5 gal. batch. And, I am not sure the extent of the damage I had done.
Beersmith said to bring my strike temp up 204*°F for my grain that was at 81°F. When adding the grain, it brought my temp down to 191°F. So I freaked out a bit and add some cool water to bring the temp down to 151°F. It was at the higher temps for about 3 minutes before I could get it down to the proper range.
I am assuming that this estimated 3 minutes at higher temps is more than enough time to make the enzymatic conversion null? Any thoughts or should I just expect a tannic and very weak beer? I haven't tasted it yet and plan to tonight. This was defintely a learning experience for me and have since downloaded sparge pal which stated that I should've added the grain at 160°F for target mash. Not sure why Beersmith was so far off but I am still learning the full functionality iof that software also; could jsut be user error.
Beersmith said to bring my strike temp up 204*°F for my grain that was at 81°F. When adding the grain, it brought my temp down to 191°F. So I freaked out a bit and add some cool water to bring the temp down to 151°F. It was at the higher temps for about 3 minutes before I could get it down to the proper range.
I am assuming that this estimated 3 minutes at higher temps is more than enough time to make the enzymatic conversion null? Any thoughts or should I just expect a tannic and very weak beer? I haven't tasted it yet and plan to tonight. This was defintely a learning experience for me and have since downloaded sparge pal which stated that I should've added the grain at 160°F for target mash. Not sure why Beersmith was so far off but I am still learning the full functionality iof that software also; could jsut be user error.