Boiled Mash

[BrewStooge]

Probably a RDWHAHB moment here, but just just thought I'd check. During my mash today (2 Row + Crystal + 5.2 Stabilizer) I went to raise the temp by a couple degrees (mash in kettle) and got distracted, ended up boiling the grain for probably 10-15 minutes. Am I looking at mass tannins (I hope not due to the PH) and if so anything I can do to minimize/mask them some?

Edit: it was pretty late in the mash, had 8 minutes left of 75 when I noticed it.

 

[Edcculus]

If it wasn't for too long, you will probably be ok. Its a lot worse to boil steeping grains since the water to grain ratio is a lot higher. The worst thing about it is that by boiling, you performed a "mashout". Since it was so late in the mash, I doubt you will notice a marked decrease in fermentability.

The good thing is that a decoction pretty much boils part of the mash. I've never done a full triple decoction mash, but I will frequently pull a small decoction for a mashout on Hefeweizens.

 

[Yooper]

The only issue I see (besides perhaps a few but minimal tannins) is that if you brought the mash to a boil before conversion you could have accidently done an early mash-out.

What was the temperature before the "incident"? If you were already at saccrification temps, I wouldn't worry. If you were going from a protein rest to a saccrification rest temp, then I'd worry. If you were just boosting the temp from 150 to 155, and missed it and boiled the mash, you would probably be fine.

Edit- Beat by Ed, and the edit by the OP says it was at the end of the mash. In that case, no worries at all!

 

[BrewStooge]

Good deal, and thanks. Be done with the boil in about 20 here, chill, pitch, then I think it's time for a swim. 90 degrees here plus a boiling kettle makes for a roasted brewstooge.

 

[david_42]

If you do have a tannin problem, which you should have been able to taste in the cooled wort, you can use gelatin to remove it.

 

[BrewStooge]

I'll have to remember that in the future, picked some up today for insurance since there was a little bit of tannin quality which I'm guessing might get more pronounced once the sugar is gone, nothing overwhelming though. Wait and see at this point, thanks again.

 

[ReverseApacheMaster]

Tell people you were going for a leathery flavor addition.