So I wasn't paying attention and accidentally mashed at my mash out temp of 79 degrees instead of 68 degrees. I've done an iodine test and there is no starch showing.
Have I just wasted a few hours and malt or should I go ahead and boil away but expect a lower alcohol beer?
How long was it over mash temps?
Your enzymes are going to be inefficient at converting the starches. At 75c your frementability will dip to around 54%.
If your iodine test was good then I would ferment as normal and hope for the best. depending on style you could add some sugars to increase abv and lower body.
other factors to include are your mash og, ph, crush, grist and mash time.
45 mins, I only realized my mistake when I went to heat my sparge water.
It sounds like I should just dump it and go again while I still have time
you might be ok if your astringency is in check and it's a full body style
It was supposed to be an IPL!
Just call it a session IP Doppelbock
Ha ha! I decided to quit early and try again. I might use the collected wort as sparge water.
The hens will be getting a double helping of barley today!!
Iodine test tells you the starch is converted but not % maltose and dextrin. Suspect you will have alot more dextrin and so not alot of fermentables :(. Go ahead with now and see how much it ferments out. You could add a little sugar to raise the sg and this will ferment out so help the percentages.
I had a similar situation, experimenting with an electric element directly in the mash tun after a pump burned out. I was expecting about 4% ABV, and ended up with 1.5%. I suspect the element was creating a local hotspot which was denaturing the enzymes, even though it was an ultra-low-watt-density element. Lots of hops, so it still tasted pretty good. Hangover-free beer!
Well I suppose technically I did a brew and a half yesterday! And I learnt if the Missus was away and I was organized I could have done a double brew.