Roggenbier fermenting

Well I brewed a partial mash clone of Schell's Roggenbier this weekend. This was about 4 lbs of grain, the most grain I have ever partial mashed. I decided to break out a cooler and use my two grain bags. Previously I had just mashed in the pot. Well I missed my mash temp a bit, 148 instead of 152 range. I could not add more water since I still only have a 4 gallon brew kettle. Schell's does a step mash with these steps:

• 95F 5 minutes
• 113F 20 Minutes
  
• 144F 10 minutes
  
• 162F 30 Minutes
  
• 172F mash out
  

After that it was pretty good. As always I forgot to take an OG before pitching and darned if I was going to try after that. I'm fermenting it at 62 for the first several days then will ramp it to 68 over several days.