Too high mash out temp.

[log]

Thanks for the responses. I do adjust my mash ph with acid malt or lactic to 5.2 - 5.4. I've heard with this approach runoff ph is usually not a problem. Have I heard wrong? I have never had an issue with tannin extraction before but if yall recommend checking ph as sparge gets close to the end I'll give it a shot. The recipe was a simple pale ale so probably not recipe derived off flavors.

[Petedadink]

Only concern I know of when doing a high mashout is breaking down of head forming proteins. I could be wrong. Decoction mashes call for bringing a portion of the mash to boil. Ive yet to encounter tannin extraction from that method.