A couple weeks ago I made an Irish Red. I was supposed to mash at 153 degrees, but I forgot to preheat my mash tun (sitting in my cold garage), and I got busy and didn't check the temperature while it mashed. After an hour, I opened it and the mash was sitting at 141 degrees. At that point, I didn't bother to see if it had converted, I just brewed it anyway.
Can anyone predict how it might turn out? I assume it will be very thin bodied, at least, but I wonder if it will even taste remotely alright.