Ok how bad did I screw this up?

[GreenDragon13]

Long time extract, First time AG.
Due to a bad thermomiter, (2 actually) I mashed at 158*F (target was 153*) for about 30 minutes. When I remembered where I left my old reliable glass and mercury thermomiter, I tested it at 158*. I chucked in a few snowballs and got it down to 153*F for the last 30 minutes.

My pre-boil OG was 1.065, exactly what my (brewers friend calc) recipie called for finished, but at about 7gal. I wound up with 6 gallons post boil into the primary fermentor.

I hurt my back during the boil and didn't take post boil OG, or take notes, or clean up. I just cooled it, pitched and headed for the heating pad.

So what will that mean for the finished beer? (it was to be more of an old school IPA, not a modern hop bomb IPA)

 

[lumpher]

sounds spot-on to me. pre at 1.065, post should be in the low 1.070's.

 

[doug293cz]

Might have a little higher FG than you targeted, and be a little maltier/sweeter, but should be perfectly acceptable beer.

Brew on

 

[Jaybird]

Its going to probably finish a little higher gravity than you want or intended. Ya know leaving it a little sweeter then hoped for, but you didn't "Screw it up" you just didn't hit your target. No big deal. Chalk it up as an experience and enjoy the beer.

Cheers
Jay

 

[Jaybird]

@doug293cz JINX.....LOL Look at the time stamp..Baaahhhhaaaaaa

Cheers
Jay

 

[GreenDragon13]

sounds spot-on to me. pre at 1.065, post should be in the low 1.070's.

POST BOIL was supposed to be 1.065

 

[lumpher]

ok, then it'll just be a little stronger. you can either live with it or add a little more water. STRONGER IPA? ouch.. really? can't have that

 

[max384]

If you want to dry it out to compensate for the higher mash temperature, you could use some amylase enzyme in your fermenter.

 

[doug293cz]

If you want to dry it out to compensate for the higher mash temperature, you could use some amylase enzyme in your fermenter.

That will certainly dry the beer out. I would wait until you have a stable FG, and have tasted the wort to confirm it is too sweet for your liking, before adding any amylase enzyme to the fermenter. The risk is drying the beer out too much, so should only be used if really needed, not as a precautionary measure.

Brew on

 

[bransona]

I say let it ride. I made a 1.070 ipa recently that I mashed at 148*. Fermented all the way down to 1.007 or so. Almost 8.5% abv in a fairly dry beer, whereas I was wanting 1.012 or so. You'll likely have beer. Likelier, it'll be good beer. Some malty body is definitely not a problem here

 

[GreenDragon13]

ok, then it'll just be a little stronger. you can either live with it or add a little more water. STRONGER IPA? ouch.. really? can't have that

I know, right...This is unchartered territory! It just may cause a tear in the fabric of space/time! LOL

Maybe I'll throw in some extra dry hops in the secondary and call it a 2xIPA