A question on mash temps..

[jgerard]

Hello! I am making a 1 gallon batch to use up a few hops and an extra lb of amber extract I had laying around. The recipe is

1lb 2 row
1lb amber dme
1/8oz hallertau @ 45
1/8oz chinook @ 10
Nottingham ale yeast

I added my grain and the temp was a bit over 160 afterwards, but I got it down to 150 in about 5 minutes; is it really going to affect the final product? I just added the pound of 2 row for the hell of it (a little more feel, flavor and booze). I'm just curious how leaving grains @ different temps for different amounts of times affects it.

Hopefully there is a somewhat simple answer...
Thanks!

 

[Stauffbier]

It should be fine. You'll get a little more non fermentable sugar, which will give it a bit more body and sweetness.