mashed in at 185 Deg.What to expect?

[JONNYROTTEN]

I added grains at 185 deg strike water.20 min later Im still at 174. Did I just destroy my beer?

My controller was set at 153.I left the manual mode on from the last brew.When I glanced over and saw 153 I added the grains without noticing the 185 actual temp.:smack:

 

[carvetop]

I added grains at 185 deg strike water.20 min later Im still at 174. Did I just destroy my beer?

My controller was set at 153.I left the manual mode on from the last brew.When I glanced over and saw 153 I added the grains without noticing the 185 actual temp.:smack:

According to the experts and much practical experiment, the enzymes needed for conversion will be shot at these temps.

 

[JONNYROTTEN]

That what Im thinkin.Should I take a reading after 60 minute mash and if OG is off the chart high bail out and not even bother wasting time and yeast?

 

[doug293cz]

It's probably toast. At those temps you denatured the enzymes in the first couple of minutes. Any significant OG you got is probably due to dissolved starch. Taste the wort. Is it sweet like regular wort?

You might be able to salvage the brew by adding alpha amylase enzyme. You could do this a couple of ways:

• Cool the mash to normal mash temps, add the amylase, and do a normal mash rest. Might want to extend the mash time some as you won't have any beta amylase.
• Dump the amylase into the fermenter with the starch water. It will slowly convert the starches to sugar, which will then be eaten by the starving yeast.

Edit: At this point this batch is nothing but an experiment anyway. Might as well try something out of the box and see what happens. If you do decide to carry the experiment forward, remember to report the results here. Enquiring minds want to know!
Brew on

 

[ajdelange]

It won't be off the chart high. It will probably be off the chart low in which case you should toss the batch. If OG is at all reasonable taste to see if the wort is sweet. If it is and you really hate to throw out a batch go a head and pitch it (I mean with yeast - not pitch it out) and see if it ferments.

 

[JONNYROTTEN]

It tastes watery sweet after an hour.Less sweet than I would expect,but Im still 2 gallons over final wort (10 gallon batch) volume without pulling the grains and boil off.I really don't want to waste any more money on hops if this batch is shot.What a waste of time and money.Should have quit when I got a flat heading to the LHBS this morning in 20 deg weather.

 

[Brettomomyces]

Maybe consider throwing in some simple sugars to help bring the attenuation down?

 

[Terek]

if you dont want to dump it, just add DME to the boil to get your desired gravity. It might taste off though, at those temps.

 

[PlexVector]

@JONNYROTTEN,
I recently mashed in a pale ale at 160F because I didn't have my readers on when reading the HLT dial. Cooled it down some, but only got it to 156 during the first 15 minutes of the mash. Continued with brewing, and the 1.060 beer FG was 1.011. Usually it would be 1.06ish. Turned out too biscuit/bready for my taste. Drinkable, but I've taken it off tap to condition longer while I decide what to do. Thinking about experimenting with it by making specialty grain tea to try and make it into a dark ale, but your case is much more extreme, but still something there to experiment with if so inclined.

Maybe a brett type yeast? Haven't used those yet, but aren't they suppose to be less discriminating in sugar type?

 

[JONNYROTTEN]

if you dont want to dump it, just add DME to the boil to get your desired gravity. It might taste off though, at those temps.

My first time brewing this beer.I want to know what its supposed to taste like.I lost $40 bucks.Not the end of the world just such a waste of time.My awesome wife is stopping at the LHBS on her way home from work to buy the exact same thing I just bought.Will try again tomorrow. https://www.homebrewtalk.com/showthread.php?t=81478

 

[JONNYROTTEN]

The OG was 1.028 on a 1.065 beer.Light and watery.Glad I walked away.On to another brew day.