Adding Grain and Mash Temp in Robobrew?

[jlinz]

So, I wasn't thinking the other day and should have had my strike water at 163, so I would mash around 154 in my Robobrew. Instead, I heated my strike water to 156 (my mash temp taking into consideration temp fluctuations). So, I imagine (did not watch) that the temp dropped while adding grain and stirring before it stabilized at 156-154. Could have been a few minutes for the heating elements to get back up to the temp. Anybody think it's detrimental to have the temp drop to maybe 148 or so for roughly 10 minutes as I stirred the grain and readied the Robobrew for mashing?

 

[d3track]

I don't think you have anything to worry about. The worst impact I would expect from that is a potentially slightly more fermentable wort.

 

[RM-MN]

So, I wasn't thinking the other day and should have had my strike water at 163, so I would mash around 154 in my Robobrew. Instead, I heated my strike water to 156 (my mash temp taking into consideration temp fluctuations). So, I imagine (did not watch) that the temp dropped while adding grain and stirring before it stabilized at 156-154. Could have been a few minutes for the heating elements to get back up to the temp. Anybody think it's detrimental to have the temp drop to maybe 148 or so for roughly 10 minutes as I stirred the grain and readied the Robobrew for mashing?

Nobody but you can answer that because it depends so much on the milling of the grain. With a coarse milling it will take so long for all the starches to gelatinize that the 10 minutes would have minimal effect, perhaps a little more fermentable wort. As the milling gets finer, the time for gelatinization goes down and with that the conversion time. With my very finely milled grain my conversion is complete in less than 10 minutes and with that temperature drop I would have effectively mashed at the lowest temperature.

 

[jlinz]

Nobody but you can answer that because it depends so much on the milling of the grain. With a coarse milling it will take so long for all the starches to gelatinize that the 10 minutes would have minimal effect, perhaps a little more fermentable wort. As the milling gets finer, the time for gelatinization goes down and with that the conversion time. With my very finely milled grain my conversion is complete in less than 10 minutes and with that temperature drop I would have effectively mashed at the lowest temperature.

Interesting. My crush was around 0.39, I think.

 

[Lefou]

Robobrew?
No clue what that was, so I searched it. It's Grainfather's Mini-me.
Cool, I learned something new.