Hi,
It was my first brew day and while doing the mash process, my temperature shot up to 80 deg C for a couple of. minutes. The ideal mash temperature was supposed to be at 65 deg C.
What effect will this have on my final product?
Enzymes don’t denature that quickly. You’ll be fine.
Every beer I make seems to start its mash a little high and I add cold water to bring it back down to the correct temp. Cooling off a liquid is much easier than heating it up. A couple (or a few) minutes won’t hurt anything.
Paul