AG Mash with Enzymes Backset Timing?

[werkkrew]

I just got my SebStar HTL and SebAmyl GL and after doing research and watching a couple videos I started a mash. I think I made a mistake though since everything I had read and watched was for nearly 100% corn mashes...I was anxious to try out my Corona mill and enzymes so maybe I rushed into it a bit...

Just looking for a sanity check to see if I messed up.

5 gallons water, 2lbs/gal grain.

7.5 lbs cracked corn milled to meal in my corona
1.5 lbs malted 6row milled fine
1.0 lbs rye milled fine

1. Added 5gal water, 2tsp gypsum, SebStar HTL, and corn to room temperature water (pH 6.1)
2. Heated to 190F and held for 90 minutes
3. Allowed to cool to 150F, added Rye, Barley, and SebAmyl GL (pH 5.4)
4. Added approx 1 gallon Backset, dropped pH to 4.2
5. Currently holding at 145F for 90 minutes.


I think I messed up at step 4. In the video I watched he added citric acid at 150F in preparation for the SebAmyl GL but he wasn't adding any more grains at that point.

I'm afraid that lowering the pH like that just as I added all the rye and barley will prevent and additional starch conversion.

Did I ruin this mash? Can I raise the pH and try to correct it?

I did an iodine test a few minutes ago and it went pitch black...

[werkkrew]

Well I wound up with 1.060, so that's good.

My "previous best" with an all grain mash using the same mash bill but without further milling the grains or using enzymes was an OG of 1.052 so I consider that a win. Doesn't quite justify the investment into a grain mill and enzymes but I think I can do better. Hoping to be able to consistently hit 1.065 or higher.

Still looking for advice on maximizing my alcohol yield without adding sugar and such.

Barring any feedback I think on my next mash I will do everything exactly the same except I won't add my backset until right before I pitch my yeast to give the enzymes more time to work before I drop the pH too low.

[Twisted Brick]

Enzymash gluco works in the range of pH 2.8-5.5, so you didn't ruin anything. On your next batch, after your corn is converted, adding backset from the fridge will drop your mash to pitching temp quicker than just waiting.

Over successive batches, your backset will become more acidic, and you will need less of it. For 26lb grain bills in 12gal of water, I now only add 2qts of backset.

Keep mashing, you're on the road to a nice bourbon!

[puddingwar]

1.060 for 2lbs per gal of water sounds about right, you could increase the grain lbs per gal to up your specific gravity. Since I'm only running 5-10 gal batches I'll take it up to 3-3.5 lbs per gal of water without a issue, otherwise it feels like a lot of effort for only a little bit of reward. 190 deg is on the upper end of HTL's limit but sounds like it worked out fine. I use enzymes anytime I'm not using malted grain or if during gelatinizing corn things get too thick to stir.
You could do an iodine test before the backset to make sure everything is converted but sounds like a solid process.