DAMMIT: second AG batch overshot mash temp by 10 + degrees

[Germelli1]

Ok I over shot my mash temp by about 10-14 degrees F. I know this will cause a lot of the sugars to be unfermentable, but I was wondering what the best course of action to save this beer would be.

I was shooting for 156, and ended up about 170 for the mash. My problem was I forgot that the tun would have been pre heated from my last mash, and I read the thermometer wrong. After about 20 minutes with ice/frozen water bottles I got it down to about 162, then 20 minutes later it was at 156.

What should I do? Can I add fermentables to help dry it it out? The hour mash should be done in 1 minute...any advice is GREATLY appriciated

 

[wacko]

Funny I did this as well last night, but only by about 6 degrees. 158 vs 152.

I'll be interested in what you are told.

 

[yodalegomaster]

Add some amylase enzymes but lower the temp first . You denatured the enzymes by heating too high. I always have a bottle of amylase enzymes around just for such an occasion. It happens to everyone with a heated mashtun.

 

[Bobby_M]

What beer style? If it's an IPA, add a pound of sugar to the boil and raise the IBU by 15.

 

[WenValley]

+1 on the enzymes. I have the Alpha and the Beta (Gluco). The enzymes will break down the long chain unfermentables into fermentable short chain sugars. Beano does the same thing, but won't stop.

I bought fifty pounds of rolled barley at the feed store. I'm going to find out if the rolled barley will convert with the enzymes even though it's not malted.

Good Luck.

 

[Germelli1]

Thanks for the input everyone...It is a American Amber Ale so I will try your suggestions!

 

[D-Ring]

I always have 2 qts of water in the fridge. I have found that it is easier to cool my mash down by dumping in cold water rather than heating it up by adding boiling water.

 

[cheezydemon3]

Either way it will be beer brother!