I did a backwards decoction

[O-Ale-Yeah]

I just found out that I messed up the decoction process on my brew yesterday. I siphoned off 5 liters of wort and warmed it to 150F the first time, 160F the second, and 190F the third time instead of pulling out thick mash.

How do you think this will affect my beer?

 

[Smellyglove]

You just did a step mash with one part of the wort. I wouldn't think a second of it and focus your mental energy elsewhere

 

[O-Ale-Yeah]

You just did a step mash with one part of the wort. I wouldn't think a second of it and focus your mental energy elsewhere

Do you know why the goal is to warm a thick collection of the mash in the decotion process as opposed to warming thin wort?

 

[Qhrumphf]

Do you know why the goal is to warm a thick collection of the mash in the decotion process as opposed to warming thin wort?

The grain will keep the pH in check, and enzymes are dispersed into the wort.

In decoction you also heat the pulled out portion to boiling.

 

[Beernik]

Removing & boiling part of the wort serves a number of purposes:
1) it was the primary method Germans used for step mashing before thermometers were invented.
2) boiling the mash causes a maillard reaction, which darkens the wort without adding darker malt.
3) it also creates melanoidins, which are malty flavors.
4) you extract more fermentables from the grain.

That said, the main reason I do it, when I do it, is tradition.