Eeeek! 170s f (80+c) Mash!

[The Green Man]

Well, on my most recent brew day I was having trouble getting my Mash temp right. No, I didn't measure the grain temp and calculate the strike temp...(that was my lesson from this episode 'don't try to guesstimate this')
Anyway, I made the executive decision to put the hob (Halogen, I think) on the lowest setting and left it for about 15 mins. I was expecting a slow creep-up in temp, but to my horror when I returned both Mash vessels (a pasta pot and big saucepan...) were reading over 80c.
I took immediate action dropping in ice cubes and removing insulation etc... and the temp came down pretty quick.
I know that high temp mash is supposed to result in astringency, but thankfully my gravity samples didn't have any detectable mouth-puckering element. I drink my samples with whisky that night or the next day and in fact the colour was amazing and it was very clear too.
Have I escaped? Or, does the astringency take a while to develop/ come to the fore?
The link to the recipe is below. It is an Irish Red Ale...well that was the idea anyway...

<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/588318" frameborder="0"></iframe>

 

[Head First]

Well, on my most recent brew day I was having trouble getting my Mash temp right. No, I didn't measure the grain temp and calculate the strike temp...(that was my lesson from this episode 'don't try to guesstimate this')
Anyway, I made the executive decision to put the hob (Halogen, I think) on the lowest setting and left it for about 15 mins. I was expecting a slow creep-up in temp, but to my horror when I returned both Mash vessels (a pasta pot and big saucepan...) were reading over 80c.
I took immediate action dropping in ice cubes and removing insulation etc... and the temp came down pretty quick.
I know that high temp mash is supposed to result in astringency, but thankfully my gravity samples didn't have any detectable mouth-puckering element. I drink my samples with whisky that night or the next day and in fact the colour was amazing and it was very clear too.
Have I escaped? Or, does the astringency take a while to develop/ come to the fore?
The link to the recipe is below. It is an Irish Red Ale...well that was the idea anyway...

<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/588318" frameborder="0"></iframe>

Tannin extraction should have been there if it happened. If temp was up only for a short time your probably fine. Remember some mash processes boil a small portion of the mash.
Worst case you denatured some enzymes and you could have lost some efficiency maybe? If not RDWHAHB.

 

[Ozarks Mountain Brewery]

if its a short time its fine, 30 minutes and you may have a sweet beer

 

[Hawkbox]

I was brewing low for like 3 batches before I noticed for similar reasons, I had it in my head that that 62-64C (143-147F) was a normal mash temperature for some reason. The beer still turned out good. I'd mark it up as learning experience and move on personally.

 

[J A]

I had it in my head that that 62-64C (143-147F)

That range is fine, though 148-150 will give better efficiency. I often start mash at 136 and slowly rise to 148 or so and stop for the main rest. The beer could be light in body at those lower temps, so I throw in an infusion at 158 or so.

As for the original question, PH is low early in the mash, or should be, so that tannin extraction should be a non-issue.

 

[HighVoltageMan!]

Well, on my most recent brew day I was having trouble getting my Mash temp right. No, I didn't measure the grain temp and calculate the strike temp...(that was my lesson from this episode 'don't try to guesstimate this')
Anyway, I made the executive decision to put the hob (Halogen, I think) on the lowest setting and left it for about 15 mins. I was expecting a slow creep-up in temp, but to my horror when I returned both Mash vessels (a pasta pot and big saucepan...) were reading over 80c.
I took immediate action dropping in ice cubes and removing insulation etc... and the temp came down pretty quick.
I know that high temp mash is supposed to result in astringency, but thankfully my gravity samples didn't have any detectable mouth-puckering element. I drink my samples with whisky that night or the next day and in fact the colour was amazing and it was very clear too.
Have I escaped? Or, does the astringency take a while to develop/ come to the fore?
The link to the recipe is below. It is an Irish Red Ale...well that was the idea anyway...

<iframe width="100%" height="500px" src="https://www.brewersfriend.com/homebrew/recipe/embed/588318" frameborder="0"></iframe>

As long as the conversion was complete, your fine. High temps will denature the amylase enzymes and stop conversion.

High temperature extraction of tannins is greatly exaggerated and often called a myth, mostly because a decoction mash requires grain to be boiled. Decocted beers are some of the smoothest beers there are.

 

[The Green Man]

Cheers everyone. Looks like all will be well. Did lose some efficiency as only got 7 litres at target OG, rather than the 9 Iitres was planning on.
Will measure the grain temp and run it through the strike temp calculator next time...

 

[The Green Man]

This brew has been in the bottle for a good three weeks and happy to report that no harm has been done. A touch sweet but not overly so, much less than my last porter even.
Maybe if I held at the super high temps it would have been a disaster, but swift action seems to have saved the day.
Beer is more robust than I think, obviously.