Mash temp to high!

[the red devil]

Just need to know the implications of a too high mash temp.
The reason i ask is that i did a brew and checked the mash temp after 1 1/2 hours and it was 72°C The only think i can think happened was that i left the boiler turned on for a litle after i added the grains
OG was 1042, which was a little low considering i was about 3LT's down on my intended volume and only 2 points up on OG.
Wort was not very clear after boil I put in the yeast and left it. I'll check tomorrow to see how things are.

[ColinKeb]

it may be quite sweet but as youve got an OG of 1042 I wouldnt worry about it

[Jacko'sfineales]

Let us know how it turns out

[the red devil]

Will do.
My main concern is whether i've taken anything over, like tannins

[steve_flack]

Probably not IMO. So long as the wort recirculated clear out of the mash tun then you got conversion. As others have said it's likely to finish a bit high and be a bit on the sweeter side.

[the red devil]

It did run clear. Actually, i had to check a couple of time because its very light (used only MO and flaked maze). I did panic a bit when the gravity was running at 1010 with only 20lt's in the boiler. Now i realise that the temp of the running was around 68°C+ so the adjusted reading was probably more around 1020. Could have continued a lot more with the fly sparge
Still, have learned some leasons from this one
Will be checking the FG and clarity in a few days. (may have a sneaky taste then)

[shedman]

I doubt if you will have brought any nasties over, as said previuosly you will have a sweeter beer which will feel fuller on the mouth. I tend to mash dark beers at 69 deliberately to get that fuller mouthfeel resulting from extracting more of the non fermentable sugars.