No. Um, I was incorrect about the years to cool.
"...As the dam began to rise to fill the canyon, it grew in fits and
starts. Rather than being a single block of concrete, the dam was
built as a series of individual columns. Trapezoidal in shape, the
columns rose in five foot lifts. The reason that the dam was built in
this fashion was to allow the tremendous heat produced by the curing
concrete to dissipate. Bureau of Reclamation engineers calculated that
if the dam were built in a single continuous pour, the concrete would
have gotten so hot that it would have taken 125 years for the concrete
to cool to ambient temperatures. The resulting stresses would have
caused the dam to crack and crumble away.
It was not enough to place small quantities of concrete in individual
columns. Each form also contained cooling coils of 1" thin-walled
steel pipe. When the concrete was first poured, river water was
circulated through these pipes. Once the concrete had received a first
initial cooling, chilled water from a refrigeration plant on the lower
cofferdam was circulated through the coils to finish the cooling. As
each block was cooled, the pipes of the cooling coils were cut off and
pressure grouted at 300 pounds per square inch by pneumatic grout
guns."
[...]
"... If the heat produced by the curing concrete could have been
concentrated in a baking oven, it would have been sufficient to bake
500,000 loaves of bread per day for three years."
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http://www.usbr.gov/lc/hooverdam/History/essays/concrete.html>