Mash steps

General Homebrew Discussion
1

So here I am Mashing my grains. I am brewing a Hefe

5.5 White Wheat
4 Pilsner
.5 Rice. Hulls

First attempt at doing the mash steps.

I doughed in with 10 quarts at 124 degrees for a 20 min rest at 113 degrees.
My wife turned off the burner on the stove for my infusion water. So a 20 minute rest turned into 35. When I checked it 15 min later it was only at 141. It was supposed to be around 152. So that in turn ended up being  another 30 minutes. I am now at 153 and I am wondering what this unexpected step will do to my beer.  I am mashing in a 10 gallon Rubbermaid cooler

2

I have no idea, but i’m curious. Let us know how it turns out.

3

Will do, it’s been one of those brewing sessions where nothing has gone right. It’s so easy to get wrapped up in what’s going wrong instead of reminding yourself that this is something you love doing. Oh did I mention that I broke another hydrometer! Damn things

4

The beta amylase will certainly be able to convert the starches as will the alpha - it might make it more attenuative - drier and thinner than expected, but probably not terribly so.  I think you will be fine.  Let us know.

5

It’s going to feel thin, watery, lifeless… and it will probably be clear as crystal instead of cloudy.

6

Another comedian. Don’t sweat it. Keep notes, relax and learn from it. I’ve done the same thing and ended up with a beer much sweeter than you’d anticipate based on the temps. You’ll just have to wait until it finishes…then let us know.

7

Will do. The beer is going crazy right now. Just came home from work to find my airlock next to my carboy.

8

I think it’ll be good maybe great.  It’s a hefe so drink it up. They don’t age well.