Unavoidably Mashed/Steeped All Night. Consequences?

[fizzix]

Mashed BIAB the following grains for a Scottish Ale one evening, but was called away for a minor emergency. Wasn't able to get to it again until the next day, so it was a 24-hour mash-in. I had no choice.

What will be the consequences of such a long steep?

Grain:
6.00 lb 2Row
0.50 lb Caramel 40
0.50 lb Caramel 80
0.50 lb Chocolate
0.50 lb CaraAmber

 

[GaBrewZoo]

Not a problem. Some people intentionally mash overnight. Just boil like you normally would.

 

[fizzix]

Wow, GaBrewZoo. You've eased my mind! This --of all things-- is for a club competition and I was sure it was ruined.
Thanks for the good news and expertise!

 

[Miraculix]

Wow, GaBrewZoo. You've eased my mind! This --of all things-- is for a club competition and I was sure it was ruined.
Thanks for the good news and expertise!

Depending on the temperature, it might have soured a bit, which is not a problem, but might not be expected with your particular style.

I once did an over night mash with a wheat beer and it turned tart. But it is still a nice beer. A bit like a crossover between a Hefeweizen and a Berliner Weisse.

If the mash ton is well isolated and the temperature stayed above a certain level all the time, there should not be any souring.... Mine wasn't

 

[fizzix]

The 10-gallon tun was wrapped completely in blankets and the body and metal handles were still very hot the next day.
This may not be a blue ribbon winner, but you folks sure have eased my mind on the matter.

 

[Miraculix]

The 10-gallon tun was wrapped completely in blankets and the body and metal handles were still very hot the next day.
This may not be a blue ribbon winner, but you folks sure have eased my mind on the matter.

You never know, maybe this is what sets it apart from all the other beers! Let us know how it turns out!

 

[RM-MN]

While a long mash isn't desired, at typical mash temps the amylase enzyme is quickly destroyed. An overnight mash is mostly then a normal mash followed by a long period where nothing is going on.

 

[Lefou]

As a new all grain brewer, I've had a couple of mash grists fail to convert properly. I suspected it may have been due to purchasing malts that weren't fully modified, but that hunch proved wrong.
More often than not, a properly converted mash requires proper water treatment and being at just the right temperature range. After fixing those two issues my problems went away.
The longer 90 minute mash I typically do is when coaxing few extra points of gravity into a highly fermentable wort for dry beers. For that, extra base malt with a high diastatic potential can be used. Conversely, if your grain mix contains a lot of crystal or starch adjunct and not enough base malt, an overnight mash won't be helpful.

 

[fizzix]

Full disclosure:
As a liquor distiller, I use enzymes in mashes where the diastatic power is low --such as all-corn whiskey.
This has carried over to beer brewing, although the dosage is much lower. There is no taste, and I look at it as insurance.
Plus, old habits are hard to break.