Mash temp question

[pjacobs4]

I recently brewed an american amber and the strike temp was a little high. After stirring the temp was at 162 and I was shooting for 154. I added ice and closed it up. 1/2 an hour later I measured it at it was at 142. I did a decoction and brought the temp to 157 for 20 minutes. What should I expect for flavor? I am assuming it will be a drier beer?

9 lb belgian 2 row
1/2 lb munich
1/2 lb biscuit
1/2 lb carmel 90

[slothrob]

I'm not sure. I'd expect dry but with some residual body, but with such a wild fluctuation, I think you'll have to tell us how it came out.

[pjacobs4]

Well, I am pleasantly surprised with the results. I bottled it today and tasted it. It was drier than I had initially hoped, but it was very smooth, crisp and clearer than any extract beer I have brewed. The cascades were great and bright and there was very little yeast taste. I am hoping this means that it will be ready to drink fairly quickly!