So after mash and brewing yesterday, I'm cleaning my equipment, and realize the thermometer I use for mashing is reading 13* too high. Which means my mash wasn't at 150* like I thought, but more like 140 or lower. I was wondering why my efficiency was down. Should've had a 1.090, wound up with a 1.070.
I mashed with 12# Belgian two-row, 1 # Caravienne, and 1/2# aromatic. (Also added 2# turbinado in boil) I mashed for 90 mins at what I thought was 150*, but like I said, was probably 140* or lower.
What are the possible effects on this batch of beer? What should I expect it to taste like? Any help is appreciated, and thanks!