This last weekend, I brewed a pretty standard wheat with the bill consisting of approximately 30% wheat malt (15% white wheat malt and 15% red wheat malt) and the remaining 2-row pale. My mash schedule was supposed to be:
5 min @ 115F
raise to 140F and hold for 15 min
raise to 153F and hold for 15 min
Due to some technical difficulties with the sparge arm, my 15 min at 115F turned into 45 min. BUT, I was able to get the HERMS back in action and hit the other two rests right on for the right times. OG turned out fine at 11.6 Brix (1.045 SG), but I'm concerned about the effects of the extended lower mash temp on the flavor profile given the expected "highly sessionable" profile of this light wheat ale.
Any thoughts on what I should expect out of the beer? I suspect it may be a little watery with some head retention problems, but haven't every had a protein rest go that long before.
While the RDWHAHB holds true, I can't help but be a little anxious. Thanks forum!