Malt burned to pot bottom

[Maegnar]

Hello, fellow homebrewers

I'm in a process of brewing right now so if any urgent answers will come - I will be grateful.
I was doing a temperature mash, with 30min protein rest (50C) and after that I turned on the stove to raise temperature of mash for saccharification. Then suddenly I've noticed a foul burnt smell, like hair burning. I've reduced the stove's heat and continued raising the temps on a lower heat level, but while stirring, I've noticed that the center of the pot's bottom had something burned to it. I've rubbed off some of it - it was caramel.
How bad is my situation - I'm sure the beer will be fine, but how much will the taste change because of this burning? I hope I will not get burnt hair taste in it...?
Not sure if it will help - I'm brewing an American Brown Ale with 66.66% of pale two-row and 33.33% of CaraCrystal 50. Don't mind the high amount of caramel malt - it's fine. It's the third time I'm brewing this beer and two last times the beer was very tasty.

Thanks for your answers.

 

[Bensiff]

If you taste the wort and taste the burnt flavor and don't like it its time to toss, it won't go away.

 

[Maegnar]

Just tasted it - i don't notice any burned taste... going for mashout now...

 

[Bensiff]

You should be fine then, just pay attention to that flavor. No use wasting yeast and hops on a burnt batch.

 

[Cyclman]

Stir Stir Stir when applying direct heat.

If not too bad, it should be blended into the overall flavor. If it tastes acrid / charcoal, it's trash.

 

[Maegnar]

Stir-stir-stir - i will know better next time
The taste seems fine and sweet - the yeast is now pitched and I'm waiting for happy bubbling

Thanks for your help

 

[wilserbrewer]

In addition to stirring, I would also add "low heat and stirring", gentle is the key!