Tried to save a cooked mash - or did I waste more grain?

[gshopper]

I brewed a porter a few days ago. I used a recipe here:
https://www.homebrewtalk.com/f68/black-betty-american-stout-190295/

I mashed in at 153 and set the thermostat on my BIAB kettle to 153....or at least I thought so. Actually, it is a PID thermostat and I set it to 'learn' the characteristics of my brew pot at 153, which meant cycling between hot and cool. In short, it got to 185 before I noticed. I added more cold water (1 gal) to get back to 153 and added 4 pounds of base malt to replace the amylases that got denatured at 185. (the original recipe had 14.5 pounds of 2 row plus some crystal, chocolate, and roasted barley)

I tried to check starch conversion, but I had trouble getting a read with such a dark stout. It appeared that there were starches before the 4 pounds of malt and after 20 minutes. I let it go another hour at 150 and it appeared to be converted. So I finished the recipe.

I pitched the yeast yesterday and it is just starting to bubble today.

Did I mess things up really bad? Is four pounds of grain enough to convert the batch? Other than denaturing the amylases, did anything else bad happen at 185?

Thanks

Glenn

 

[motleybrew]

From the sign of bubbling after pitching, I'd say you got some conversion. What was your hydrometer reading before you pitched? If anything, you may have gotten a decent OG and can make a pseudo barley wine. Let it ferment, and taste it. Go from there with judgment.

 

[gshopper]

SG was 1.074 with a 6.5 gallon batch, giving an efficiency of about 65%, which I usually get.

I used Safale 05 dry yeast because it was the most attenuative of the ones I had.

If you are patient, I'll post FG in a few weeks.

 

[BigFloyd]

That's a lesson learned the hard way: Auto-tune your PID at some time other than mashing.

Hopefully, you salvaged it and it will turn out fine.

 

[Dynachrome]

Did you taste it son?

I'm guessing it may have a tendency towards a red style beer.