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

Discussion in 'General Brewing Discussions' started by The Green Man, Jan 15, 2018.

  1. The Green Man

    The Green Man Active Member

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    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>
     
  2. Head First

    Head First Well-Known Member

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    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.
     
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  3. Ozarks Mountain Brew

    Staff Member

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

    Hawkbox Well-Known Member

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    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.
     
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  5. J A

    J A Well-Known Member

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    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.
     
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  6. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    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.
     
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  7. The Green Man

    The Green Man Active Member

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    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...
     
  8. The Green Man

    The Green Man Active Member

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    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.
     
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