Overheated my wort when recirculating

[Christaum]

Hello fellow brewers,

Yesterday I made a very stupid mistake.
After having a perfect mash, I began to recirculate the wort. Around 30 minutes passed and I noticed the grains weren't settling to the bottom of the mash tun (yeah, it took me that long. Dont drink and brew).
I then saw that I forgot to turn off the flame, and the grains weren't settling down because eventually a bubble would rise to the suface. I rapidly took a reading of the temp on the surface, and got around 190F.
The grains didnt burn because they were suspended by the false bottom on the tun.
What should I expect of this brew? Do you guys think its ruiend?

BTW its a 10 gallons American IPA OG: 1,063 61 IBU

 

[Denny]

If the mash was already complete, I don't see a problem.

 

[Cyclman]

May be smoky flavored.

Should be fine. You did an unintentional decoction.

 

[cherrob123]

Please let us know how this turned out.

I did a beer on National Brew Day last May. My brew club was hosting a brew day at the LHBS. I had an emergency come up and had to leave suddenly just as I finished boiling my wort. The only thing I could think of to do, besides pouring out the wort, was to pour into my mash tun, put the top on, and then load up and go.

The wort ended up staying in the igloo cooler for three days with the top on. I didn't bother testing the wort temp when I decided to pitch. I could tell that it was still over 80 degrees. I went ahead and cold crashed it, aerated the heck out of it, and pitched my yeast starter which, on it's own, was a week old too. I was disappointed in my air lock activity, but went ahead and let this beer do it's thing.

I fermented for two weeks, and ended up lagering for 5 months.

This was the best beer I have ever made.

 

[Christaum]

Well, its been 2 months, and what happened to the beer is that it got a bit tanic. After the first month, you would get that strong heat as it went down, as if you were drinking a glass of whiskey. About, 2 weeks later, that began to disappear, and now, its not observable any more.

So if anyone ever makes the same mistake as I did, just give it time and it will work itself out

Cheers!

 

[MuddyCreek]

just give it time and it will work itself out

The answer to about 75% of all brewing questions...

 

[Denny]

Well, its been 2 months, and what happened to the beer is that it got a bit tanic. After the first month, you would get that strong heat as it went down, as if you were drinking a glass of whiskey. About, 2 weeks later, that began to disappear, and now, its not observable any more.

So if anyone ever makes the same mistake as I did, just give it time and it will work itself out

Cheers!

That doesn't sound like tannic to me. Tannic is a drying mouthfeel.