Mashing at a higher temp accidentally

[InterCooL]

Hi guys

I was using a new thermometer and it turned out it was giving me false readings (my fault).

I mashed at 72 degrees and sparged at 78 degrees.
I was aiming for 67 / 75.

What impact will it have on my beer? Will it have a overly strong mouth feel?

Thanks

 

[Kranky]

You'll get more longer chain sugars that yeast can't eat so you will end up with a sweeter beer.

What sort of beer is it? If you threw some lambic style bugs in it and let it sit a long time that will dry it out.

 

[InterCooL]

It's an American Pale Ale. The recipe was on the highest end of the spectrum ABV, 6.2%. I hope it doesn't come out too sweet!

 

[manticle]

Won't be sweet so much as thick/full with higher fg.
How long was the mash?

 

[InterCooL]

Mash was 75mins, with 10min mash out. But it takes my stove 15 mins to heat up the wort to mash out, so more like 100-105 mins (in total)

 

[manticle]

Beta amylase will be denatured by higher temps and the longer it's at those temps, the more denaturing will take place. However, should there be any left towards the end of the mash, the extra time it has may well help. Will be a matter of suck it and see.

 

[QldKev]

I'd throw some sugar in it, make it a bit more %, but more drinkable