Mash reached 190F

[Whatsgoodmiley]

I attempted to brew a 10% Belgian golden Strong with four temp rests. I hit my b-glucanase rest but barely saturated the 18# of grain. My next rest was 146F but I added 2 gallons of boiling water, as per my mashing calculator I used, and hit 190F. It took me about 10-20 minutes to add ice and dough in all my other rests and sparge water and get it down to 150F.

I guess the grain just absorb the first rest’s water, then basically get doughed in with a 212F load of water?

My question is can it be salvaged? I’m not doing the fancy things I had in store for it now, but I added some honey malt (just hoping it can add some enzymatic activity if it has any) and have some hops and dry yeast satchets lying around...

Thanks

 

[leonardoreges]

Go all the way with your mash and do a iodine test at the end of it.
Pray that the extreme hot water haven't denatured all the enzymes.
If the iodine test fails I don't see how to save it.

 

[Whatsgoodmiley]

I decocted it to sparge temps and it’s passed the iodine test, so I’ll see it through. Thanks for the reminder!

 

[mirthfuldragon]

There may be a lot of starch and dextrines in it. I would finish it and see how it ferments and what your OG ends up at. Given the base is a belgian strong, it isn't too dissimilar from lambic. Where yeast can't break down starches or dextrins, brett can. I would dilute it down to no more than 1.060 if you go the brett route.

Or mash a couple of pounds of 6 row and add that in.

 

[Whatsgoodmiley]

3# of flaked rye. I’m essentially sparring oatmeal.

 

[Whatsgoodmiley]

I’m tired and I’d honestly rather just try again in a few weeks and just take the loss in time and $20 than deal with this never ending sparge and botched mash. Thanks for helping out everyone!

 

[ong]

Yeah, you could add more crushed malt to get some enzymes back, or maybe some amylase.

 

[Whatsgoodmiley]

I’ll use the little bit of wort I got out to make 1-2 gallons of something weird