Accidental High Mash Out

Brewing Processes
1

Hi,

I have a single tier HERMS system and when I mash out I typically direct fire under the mash TUN on lower heat and then raise the HLT to mash out temp while recirculating.  However, because of too many beers during the brew session I forgot to turn off the direct fired burner when it hit mashout temp.  The temperature in the mash at the bottom near the thermometer was about 195F.  Once I realized that I tried to push the wort into the BK as fast as possible.  However, I had mash out temps in the 195F range.

So, a couple questions:
1.  My efficiency was way higher than normal.  Can this be a result of the higher sparge/mashout temp?
2.  Am I likely to get off flavors of this?  I’ve read you can extract harsh tannins…but it’s also sort of like a decoction mash where you essentially raise the temp of the grains in a separate vessel.

Any thoughts?

2
  1. Likely.  I use high mashout temps becasue they ensure every last bit of conversion.

2.  If your pH was in line, no worries about tannins.  They are much more dependent on pH than temp.

3

Thanks Denny!  Mash PH was exactly 5.4.

What temps do you normally sparge at?

4

I think: http://www.dennybrew.com says about 185 F.

5

Yeah, anywhere from 185-190.  Sometimes 200 if I don’t keep an eye on the water heating up!