Downhillfromhere
Well-Known Member
I'm working out the recipe for a Pale Ale I'm brewing tomorrow and trying to figure out where I want to mash at for it to get where I want it to be. I'm basically trying to get the overall body and hop character of an IPA in a Pale Ale sized package.
Should I mash 154-156 to try to get more body out of it to give a bigger base for the hops, or mash at 152 if there's enough body in the Grain Bill already?
The wierd numbers are because I had it in as a 3 gallon batch, and this matches my percentages.
Batch Size : 4 Gallons
90 minute Boil
7.7SRM
55 IBU
Est OG 1.052
Wyeast 1056
Mash 152 or 154-156?
Grain Bill
6.4lbs Marris Otter
0.8lbs Munich 10L
0.4lbs Crystal 40L
0.4lbs CaraPils
Should I mash 154-156 to try to get more body out of it to give a bigger base for the hops, or mash at 152 if there's enough body in the Grain Bill already?
The wierd numbers are because I had it in as a 3 gallon batch, and this matches my percentages.
Batch Size : 4 Gallons
90 minute Boil
7.7SRM
55 IBU
Est OG 1.052
Wyeast 1056
Mash 152 or 154-156?
Grain Bill
6.4lbs Marris Otter
0.8lbs Munich 10L
0.4lbs Crystal 40L
0.4lbs CaraPils