Mashed at 156??? not 153

[BeerArchitect54]

I brewed a batch of IPA today... Was supposed to Mash @ 153 for 60 min but turned out it was 156... Is this an issue???? Other than that brew day was awesome and was a lot better than the Nut Brown two weeks ago!!!!

 

[Brewsmith]

It might just have a little more body and be not quite as fermentable, but other than that it's fine. Three degrees won't change it by a huge amount.

 

[JAG410]

No issue at all. It's supposedly over 170 degrees when the tannins will be extracted from the grain. 153 to 156 you probably won't tell a difference.

 

[Scut_Monkey]

I agree with both previous statements. Typically the higher your mash temp the higher the level of unfermentables and subsequently the more the mouthfeel. Like was said should not make a huge difference.

 

[mageerc]

Thermometers can vary that much in accuracy... I think your fears are unfounded...