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Mashed in too low

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chopdog

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G'day guy I'm brewing a Janet's brown at the moment but I mashed in too low. I think because the grain bill was fairly large it dropped my temp more then I planed. I was aiming for 66* but I'm stable at 64.5* after 30 mins. Should I increase the length of my mash or just leave it?

Cheers
 

tonyt

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Why don't you just fire it up again till you get to your desired temp? Stir mash while raising temp
 

chopdog

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I don't have a burner under the tun
 

jyo

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Add boiling water, stir as you add and check with thermometer until you reach your desired temp. Adjust your sparge volume accordingly.
 

chopdog

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If I do this, should I extend the mash time? Only got 15mins left
 

Diesel80

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I would just leave it.

To be honest i have been mashing my english ales a bit lower than normal in the last 3 batches and have really liked the results.
I mash at 65 and they drop 64 after 1 hour mash.

Edit, probably not good to mash too low on a mild or other Low Alc beer. But by the sounds of it your grain bill is large so doubt you are making a mild.

Cheers,
D80
 

mckenry

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just leave it chopdog. I seriously doubt youll notice 1.5° difference in the end product. Maybe I can tell the difference between a 63 mash and a 68, but no way a 64 and a 65.
 

sponge

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Add some boiling water to bring it up to 71 or so and leave for another 15min on top of what you're already planning to do.

Should get a nice mix of beta and alpha amylase doing their thing with those temps.

Even leaving it at 64.5 wont be the end of the world. Just hop a little less since it will finish drier than mashed at 66.
 

browndog

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just leave it chopdog. I seriously doubt youll notice 1.5° difference in
the end product. Maybe I can tell the difference between a 63 mash and a
68, but no way a 64 and a 65.
I think Mckenry has nailed it Chopdog.
 

chopdog

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Thanks everyone. Just going to leave it now and hopefully will still be ok.

Cheers
 

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