Triple Decoction Temp spike - should I be concerned?

Discussion in 'Homebrewing' started by unclejimbay, Jul 9, 2012.

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  1. unclejimbay

    unclejimbay Initiate (0) Aug 25, 2008 Florida

    I brewed a mostly munich malt Alt/Dunkles hybrid beer type recipe. I did a triple decoction and hit all my temps except one mistake at the final step.

    30 mins at 129F
    30 mins at 146F
    (left my newbie buddy in charge, the main mash spiked to 210F for 2 minutes)
    Then we quickly chilled main mash with ice back to...
    20 mins at 150F
    10 mins mashout at 160F

    Anyone have a reasonable theory or experience that would let me know if/how bad this brew may be screwed up? Does a quick temp spike create a major concern?

    Discuss, share, ease my mind, or predict the early disaster if needed to kill my curiousity. Thanks.

    Prost! (eye contact)
     
    #1 unclejimbay, Jul 9, 2012
  2. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,647) Jun 8, 2005 Michigan
    Pooh-Bah

    So the main mash left behind got up to 210F? If that happened you would have denatured the enzymes, and not much conversion by the Alpha would have happened at 150F or 160F.

    But if your OG was what you wanted, you will have beer in the end. It may not have the mouthfeel you wanted.
     
    #2 hopfenunmaltz, Jul 9, 2012
  3. bbarrows

    bbarrows Crusader (459) Sep 14, 2008 California

    At 146, you were on the low temp end for alpha-amylase activity. You should have full conversion of starches to sugars in 30 mins. The wort may be more fermentable than desired, leading to a dryer beer. Relax, don't worry and have a homebrew.
     
    #3 bbarrows, Jul 9, 2012
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