Mash temperature problem

[Scrattajack]

Hi all,
I'm brewing a Boddingtons Mild today. The mash temperature is supposed to be 67C, which I managed to maintain for about 35 minutes. I then took my eye off the ball and an hour in it had slipped to 64C. Will the beer be thinner because of this or has most of the work already been in the first half-hour?

 

[cushyno]

Most conversion is done in first 20-30 minutes. If you started at 67 that's just about top end for beta-amylase. There may be some enzymes left to thin the beer out but I wouldn't expect too much thinning. It's only dropped to 64 which is not that low. It should be fine.

 

[Scrattajack]

Most conversion is done in first 20-30 minutes. If you started at 67 that's just about top end for beta-amylase. There may be some enzymes left to thin the beer out but I wouldn't expect too much thinning. It's only dropped to 64 which is not that low. It should be fine.

Great, thanks.

 

[Covrich]

I agree I think you'll probably be more than okay