Forgot flaked Barley, Will it still work?

[RoadKing]

I made a Robust porter today, I thought the mash looked a little thin but ....
I did a mash out at 168 and sparged about 4 gallons (fly sparge) then went to get hops to weigh them out and saw the pound of flaked barley sitting there. DAMN IT!
I dumped them in and added sparge water for viscosity and got it to 157 degrees and let it sit there for 40 minutes.
Do you guys think there were enough enzimes left to convert the flaked barley?
The wort ran very clear and I ended up at 90% efficencey but I'm worried about starches etc, when it's done.
What do you all think,
Thanks, RK

 

[SC_Ryan]

Tough to say. The good news is that adding it during the sparge was probably enough to get it into the flavor profile. A high FG wouldn't be the worst thing that could happen to a robust porter. I wouldn't stress about it too much.