I've just put down a pilsner mini-mash and as my temperature control consists of covering my pot with a cuppla towels its difficult to hold temps lol, my target mash temp was 68C @ 60 mins but unfortunantly i noticed it got around the 73C-75C mark, my mash bill was 1KG Bohemian Pilsner, 1KG Munich Malt and using 500g Carapils as my specialty malt, so can i expect anything funky as a result of mashing too high?
mash temp too warm?
Posted 19 May 2015 - 06:27 PM
Posted 19 May 2015 - 06:33 PM
you may find that you've denatured the enzymes and their may not be enough simple sugars to fully attenuate out
Posted 20 May 2015 - 04:06 PM
Does that mean it won't fully attenuate? my yeast was M84 Mangrove Jacks Bohemian Pilsner yeast, which says 100% attenuation on the packet it fermented around 10C-15C.
Posted 26 July 2015 - 08:56 PM
Posted 07 January 2017 - 08:38 PM
i would say the starch was all fully converted no worries but will be mostly longer chain sugars any way so as has been said attenuation wont be all that great. also for into the future 68 would be to high for a pils and wouldnt attenuate all that low anyway.
Posted 08 January 2017 - 04:49 PM
Haha. I wondered why I've never seen these members before.