Porter Mash Question

[jasonbolen]

I'm making Jamil's Porter http://beerdujour.com/Recipes/Jamil/JamilsChocolateHazelnutRobustPorter.htm and I hit my dough in with 5 gal at 170 into my preheated cooler mash tun, but I missed my sach temp of 154 a little low(151).

So...I added 1 gal of 200 degree water, restarted the 60 minute mash clock, and am now holding steady at 159.

My question is, will I have issues with this beer's gravities? Or am I going to be fine? Any help from you guys would be appreciated!

Thanks!

JB

 

[Bmorebrew]

You might be fine - depends on how long it sat at 151. If it took you 20 or 30 minutes to heat that other gallon of water to 200 degrees, you might end up with a more fementable, drier product. If it was only a few minutes, you might end up with a wort that is less fermentable. The only real way of knowing is to do a Fast Ferment test.

 

[TopherM]

You are going to make beer either way. At the lower mash temp, the worst that will happen is a lighter body, which you may have even corrected with the 159 degree water. You basically just completed a two-temp step mash.

Was the gallon of water you added within the confines of your total water volume? If you now have too much total water volume, you may consider a longer boil. If you are still within your proper volumes, then everything's back on track with this brew.

 

[jasonbolen]

Well the "step" gallon would have put me over by 1 gallon, but I took 7 gallons to the kettle with the hopes of finishing our with 5.5 to 6 gallons in the fermenter. 4 ounces of loose hops will be in the boil as well...so I think what I'm hearing is that I'll be just fine. Thanks!