I've been reading quite a bit about the interaction between mash duration and temperature, but I can't seem to get a satisfactory answer to this question... Last weekend, I was making a batch of Denny's excellent rye IPA, but I mashed too hot, around 159 to start. To try to compensate for this error, I extended the mash by an hour, for a total of a two hour mash. Will this make a big difference? A small difference? No difference? I figured my b-amylase was already cooked, but there was no harm in extending the mash.