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Missed Mash Temp! Too High!

 
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alphakry




Joined: 27 Oct 2018
Posts: 88



PostLink    Posted: Fri Apr 16, 2021 2:03 pm    Post subject: Missed Mash Temp! Too High! Reply with quote


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Doh! Silly me managed to turn off the HLT recirculation at the start of the mash - so the temp probe was not reading an accurate number and the elements were firing the whole time while I casually walked away thinking the mash had started. So instead of my target temp of 148, I managed to get the mash as high as 166+ for 15-20 minutes...

to help solve this problem as quick as possible and salvage the mash enzymes, i added 3 gallons of cold water to quickly bring the temp back down. (1bbl size so normal strike water volume is 15.6 gallons)

as i know this will now affect my 1.5 grist ratio... is there anything else I have to do to in my process or calculations to compensate for this missed temp and additional water in the MT?

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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Fri Apr 16, 2021 2:23 pm    Post subject: Re: Missed Mash Temp! Too High! Reply with quote

alphakry wrote:
is there anything else I have to do to in my process or calculations to compensate for this missed temp and additional water in the MT?

Likely not, at least there's nothing in my process and calculations I'd do differently. If your process / calculations are different then maybe. Run through them and check.

I'd just ride it out, see what happens. Not much else you can do.

Hopefully you didn't denature too much and don't have too high of a FG because of this. What sort of recipe?

Good luck!

Kal

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alphakry




Joined: 27 Oct 2018
Posts: 88



PostLink    Posted: Fri Apr 16, 2021 2:31 pm    Post subject: Reply with quote

it's your Cream Ale / Lager recipe, scaled up in proportion to 1BBL
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kal
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Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Fri Apr 16, 2021 2:33 pm    Post subject: Reply with quote

That's a fairly attenuated beer. Hopefully it'll still turn out reasonably ok. Cheers!

Kal

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alphakry




Joined: 27 Oct 2018
Posts: 88



PostLink    Posted: Fri Apr 16, 2021 2:35 pm    Post subject: Reply with quote

ya, big woops moment on my part... i guess we'll see! thank you for the quick reply!
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kal
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Joined: 12 Dec 2010
Posts: 11116
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Fri Apr 16, 2021 2:42 pm    Post subject: Reply with quote

If I can offer once suggestion, mash extra long at that low 148F temp, just to make sure the beer's as attenuated as possible. Like 3 hours or even 4. If the enzymes were completely denatured during that 15-20 rest at 166F it may not make a difference but there would be no harm.

Kal

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