First batch ever - high mash in temp

[MaskdBagel]

So I know the essential message here will be "don't worry," but I'm looking to learn as well.

Did my first batch ever yesterday on an eBIAB system I saved up for for ages. Very exciting times, etc. My temp sensor is in the lid of my kettle and just sat there cooling while I put my grain in after hitting strike temp, and I forgot to switch my element off like a doofus. Once I started recirculating again, the water temp was up to 161, and I'd intended to mash at 152. Took about eight minutes of stirring in ice to get it back to 152, and then everything else went fine through the brew day. 18 hours since pitching 3711, and it's acting as ferociously as everything I'd heard. 2-3 bubbles every second, and brought itself up from a pitch temp of 64.5 to 71. So there's clearly something for it to eat.

My question is just what I should expect from the finished product with my little misfire. I expect good and drinkable beer, but for my own learning, what would you anticipate being the result of this sort of weird mash? Also, would there be anything I could have done to better correct, or was ice/stirring and as quick a return to plan the best way to go? I always want to learn something to carry to next time, so I'm actually grateful for an unexpected learning opportunity here.

Thoughts?

 

[Silver_Is_Money]

You will most likely observe somewhat lower yeast attenuation than you had originally anticipated. I.E, your FG will be somewhat high. Perhaps by as much as 0.010, but hopefully not by that much.

https://mashmadeeasy.yolasite.com/

 

[McKnuckle]

I would guess that 8 minutes at 161 (or really less, since the temp was falling) will have only a barely measurable impact on the beer.

To give you a single data point, I mashed a modest OG 1.045 ale at 159º for 40 minutes, then lautered for an additional 15. Using US-05, known to be a high attenuator in the 80% range, this beer attenuated 67%. I was going for exactly something like this, so it was not a mistake. The point is that this was a full length mash at a high temp, and it worked out fine.

A few minutes at a very high mash temp will allow alpha amylase to liberate some non-fermentable long chain sugars pretty quickly, but won't be anywhere near enough time to denature beta amylase enough to make a real difference on the beer's fermentability.

In other words, don't worry 'bout it. Congrats on your brew day!

 

[jan_b19]

So I know the essential message here will be "don't worry," but I'm looking to learn as well.

Did my first batch ever yesterday on an eBIAB system I saved up for for ages. Very exciting times, etc. My temp sensor is in the lid of my kettle and just sat there cooling while I put my grain in after hitting strike temp, and I forgot to switch my element off like a doofus. Once I started recirculating again, the water temp was up to 161, and I'd intended to mash at 152. Took about eight minutes of stirring in ice to get it back to 152, and then everything else went fine through the brew day. 18 hours since pitching 3711, and it's acting as ferociously as everything I'd heard. 2-3 bubbles every second, and brought itself up from a pitch temp of 64.5 to 71. So there's clearly something for it to eat.

My question is just what I should expect from the finished product with my little misfire. I expect good and drinkable beer, but for my own learning, what would you anticipate being the result of this sort of weird mash? Also, would there be anything I could have done to better correct, or was ice/stirring and as quick a return to plan the best way to go? I always want to learn something to carry to next time, so I'm actually grateful for an unexpected learning opportunity here.

Thoughts?

You might have a bit lower ABV because you'll have a tiny bit more non-fermentable sugars than was originally planned, But the difference will probably be really small like .1 small. I've done way worse in the past (temperatures being all over the place) and still ended up with a good beer. Personally I wouldn't even bother with using ice and stirring vigorously, I just know that in the end my beer might end up a bit sweeter and less strong than originally intended.

You can totally mash fine as long as you don't go over 167.

 

[JohnSand]

+1.
I've had some wild mash swings without noticeable effect on the beer.

 

[applescrap]

Awesome work on your first brew. I personally dont think the overshoot will matter.

 

[MaskdBagel]

Thanks! My tendency with most things is to nitpick every little detail. Useful in some ways for brewing, certainly, but I do need to maybe unlearn that a little and relax.

 

[Pappers_]

I suspect you'll be like many of us, it takes a few batches on with our system or process, then we get it dialed in and we start consistently hitting our numbers. Congrats on your first brewday!