Mash Temperature variation?

[SkiSoloII]

It's a bit cold in Michigan, and I'm having trouble holding my mash temps in the garage. I started around 154F, and I'm now at about 151F 45 minutes later. I expect to mash my Traditonal English IPA - est. OG 1.063 for 90 minutes. Missed my temp slightly - 152F desired. Exactly what effect does a gradual drop in temperature give to the mash properties over the course of 90 minutes?

I did a bit of a search, but couldn't find much.

Thanks in advance.

Dave

 

[Orfy]

It's the first 20-30 minutes that are important. If you keep within range for that then you should be fine.

 

[SkiSoloII]

It's the first 20-30 minutes that are important. If you keep within range for that then you should be fine.

OK. Another question then. Why do we mash for 60-90 minutes - depending on the recipe?

 

[Orfy]

Belts and braces - To make sure and also to give us time to walk the dog.e
Or go to the pub.