overshot my mash temp

[Gustatorian]

Using a blichmann boil coil...increased the tower of power temp too high to reach my desired mash temp and overshot by about 8 degrees (161 F, wanted 153 F). Grains sat at that temp for a good half hour until getting to the desired temp. What should I expect? I assume the b-amylases are shot, likely poor attenuation? Higher FG?

 

[IslandLizard]

You could remash it at lower temps with some extra grain (~20-30%). The new grain will supply the beta-amylase. You'll get a bigger batch, split it.

 

[Gustatorian]

I don't have any extra grain lying around. Just asking what I should expect out of this batch.

 

[IslandLizard]

How long did it take to raise the temps from 153 to 161? That's where the denaturing started, beyond your intend. Many mashes are 80% completed within the first 10 minutes after the mixing is complete.

It also depends on the fineness of your crush. Larger pieces take longer to gelatinize thoroughly.

So it may be a bit more dextrinous than you want, but I doubt it's all lost. I've mashed at 158 and it was not very heavy bodied at all, and attenuated fine.

 

[Gustatorian]

That's good news. It raised rather quickly, I'd say from dough in to mash temp about 15 minutes, from 153 to 161 in about 3-4 minutes. Stayed at 161 for approximately 30 minutes. Middle of the road grain crush.

 

[cooper]

Your FG will be a little higher than expected. What was your OG?

 

[rmyurick]

What style of beer is it? If it doesn't ferment out enough to your taste, you could add a more aggressive yeast strain.

 

[IslandLizard]

I think it'll be fine. You doughed in at a low temp, so conversion took place all along. Maybe 20-30% more dextrinous.

Just curious, did you stir the mash while it was heating, or rely on convection?
I really like the design of the boil coils, super low watt density. Guess you need a pretty thin mash to be able to mix it well. Don't wanna hit those coils with the paddle.

 

[Gustatorian]

I stir every 15 minutes, keep my mash pretty thin. Still working out some efficiency issues with it, as well.

I think it'll be fine. You doughed in at a low temp, so conversion took place all along. Maybe 20-30% more dextrinous.

Just curious, did you stir the mash while it was heating, or rely on convection?
I really like the design of the boil coils, super low watt density. Guess you need a pretty thin mash to be able to mix it well. Don't wanna hit those coils with the paddle.

 

[Gustatorian]

It's a hop-bursted IPA, maybe more in the realm of an amber due to the IBU's/color...using 001 to ferment.

What style of beer is it? If it doesn't ferment out enough to your taste, you could add a more aggressive yeast strain.

 

[rmyurick]

I think the "relax & don't worry" bromide probably is appropriate here, with the caveat that you should taste & test before bottling or kegging and if the FG is way too high, then maybe add a Belgian yeast strain & go from there. I added amylase to a dubbel that was under-attenuated once and I wouldn't recommend it. It fermented down too much & the alcohol taste is too strong & it's overcarbed. Gushers, really, but surprisingly I haven't had any exploding bottles. Should probably dump them, really. Tasted better when the gravity was high.