Mash temp reached 180+ F for 10 minutes, How bad will this be for my beer?

[msa8967]

Doing a BIAB session right now and I thought I had my dial thermometer calibrated but I inserted a broken one by mistake. I thought I was mashing at 152 F but the actual temp rose to 180+ F for about 10 minutes in the first part of the 75 min mash period. Will this error really screw up the taste of the beer due to the high temp possibly changing the ph and/or extracting tannins from the high mash temp? Not sure if I should keep this batch or just start another?

 

[msa8967]

I was able to bring the mash temp back to 152 F in about 8 minutes. It will now get 50 minutes at 152 F for the mash. Still would like to know if I really screwed this batch up.

 

[jammin]

goodnight, sweet enzymes

 

[msa8967]

goodnight, sweet enzymes

So what does this mean? Should I just dump this batch and start over?

 

[david_42]

The denaturing of enzymes isn't instantaneous, so at least some of the alpha enzymes should be there. You're this far in, you might as well finish the mash (go for 90 minutes), sparge it and see what the gravity is.

 

[msa8967]

David 42....

Thanks for your direct answer and advice. If the gravity is within a few points of the estimage SG then I will keep this batch going and htrow away the defective thermometer. I was concerned also about extracting any tannis due to the high temps.

 

[jfrizzell]

Guessing you mashed out for 10 minutes at the start and denatured the enzymes. Doubt you will get much conversion even at the lower temperature.

 

[msa8967]

I have not yet mashed out. I did add some amalyze enzyme and will let the mash go for 90+ minutes, mashout and then see if anything was converted by checking the gravity.

 

[bnmir]

Do an iodine test to see if you got conversion.
I had this happen once, but it was 25 min into the mash and most of the starch had already converted.

 

[jfrizzell]

I have not yet mashed out. I did add some amalyze enzyme and will let the mash go for 90+ minutes, mashout and then see if anything was converted by checking the gravity.

What I was saying is that with your mash at 180+, you essentially mashed out at the beginning of your mash, thereby denaturing the enzymes (or at least a good portion of them). If you added some additional amalyze enzyme, that should help. Curious to see how things turn out. Good luck!

 

[Denny]

Generally, it takes 20 min. or more to denature enzymes. You may have doen a bit of damage but I really doubt it was critical. Carry on. If you're really worried, use Kai's work to check you conversion efficiency. It's much more reliable and informative than an iodine test. http://braukaiser.com/wiki/index.php?title=Understanding_Efficiency#Measuring_conversion_efficiency

 

[msa8967]

Now i understand that the mashout will put a halt on enzyme conversion of the mash. The Traget preboil gravity was 1.039 at 5.75 gallons and the actual preboil gravity is 1.037 at just under 6 gallons so I think this will be OK for the gravity. I don't know if there is any bad taste tannins extracted from the grain but we shall see. I am going to go ahead and finish this batch.

Thanks for your help everyone.

 

[Denny]

Now i understand that the mashout will put a halt on enzyme conversion of the mash. The Traget preboil gravity was 1.039 at 5.75 gallons and the actual preboil gravity is 1.037 at just under 6 gallons so I think this will be OK for the gravity. I don't know if there is any bad taste tannins extracted from the grain but we shall see. I am going to go ahead and finish this batch.

Thanks for your help everyone.

Very few brewers do a proper mashout. You need to hold a 170 temp for at least 20 min. and not many people bother with that. Temp is not much of an issue for tannins. It's pH that really matters. If that's right, the temp can even be boiling (that's why decoctions work) and you won't get tannins.

 

[msa8967]

Very few brewers do a proper mashout. You need to hold a 170 temp for at least 20 min. and not many people bother with that. Temp is not much of an issue for tannins. It's pH that really matters. If that's right, the temp can even be boiling (that's why decoctions work) and you won't get tannins.

This info makes me feel much better about my mistake. I ended up hitting the proper SG and volume at the end of the boil. I had read than either mashing too hot or using sparge water that was too hot could create a tannin extraction issue but after what you have told me I won't worry about that for now. Thanks for your replies.

 

[LuiInIdaho]

Let us know how the beer turns out. I would like to know! Mark

 

[msa8967]

I was making a version of Bier Muncher's Cream of the Crops Cream Ale which I have made about 30 gallons before. Should see ine month how close this came out to other efforts. I'll post again then.