Good Life Pale Ale
From the Complete Joy of Home Brewing by Charlie Papazian
The Ingredients are for 6 gallons
9 lbs Pale Ale-type Malt
1.6 lbs Munich malt(color 7 degrees Lovibond)
.5 lb Crystal malt (color 20 degrees Lovibond)
1.7 oz UK Fuggles hops 8 HBU 60 min boiling
1 oz UK Kent Goldings hops 6 HBU 30 min boiling
2 oz UK Kent Goldings hops 6 HBU 3 min boiling
.5 oz American Crystal hop pellets -- Dry hopping
.25 oz Powdered Irish moss
English ale-type yeast
O.G. 1.052-1.056
F.G 1.012-1.014
Bitterness: 40-45 IBU Color: 8 SRM
My question
1 In Papazian's book he starts the mash at 130-135 F holding it for 30 min Then adds boiling water to get the mash up to 155 F holding for 30 min
Add heat and bring up to 158 for 15 min
Check for complete conversion using Iodine
Bring the temp up to 167
Then move to mash to the lauter-tur and sparge with 170 F water
The rest of the process is a standard boil/hops addition
Is this complicated mash and temp control required?
What benefits will i get?
From the Complete Joy of Home Brewing by Charlie Papazian
The Ingredients are for 6 gallons
9 lbs Pale Ale-type Malt
1.6 lbs Munich malt(color 7 degrees Lovibond)
.5 lb Crystal malt (color 20 degrees Lovibond)
1.7 oz UK Fuggles hops 8 HBU 60 min boiling
1 oz UK Kent Goldings hops 6 HBU 30 min boiling
2 oz UK Kent Goldings hops 6 HBU 3 min boiling
.5 oz American Crystal hop pellets -- Dry hopping
.25 oz Powdered Irish moss
English ale-type yeast
O.G. 1.052-1.056
F.G 1.012-1.014
Bitterness: 40-45 IBU Color: 8 SRM
My question
1 In Papazian's book he starts the mash at 130-135 F holding it for 30 min Then adds boiling water to get the mash up to 155 F holding for 30 min
Add heat and bring up to 158 for 15 min
Check for complete conversion using Iodine
Bring the temp up to 167
Then move to mash to the lauter-tur and sparge with 170 F water
The rest of the process is a standard boil/hops addition
Is this complicated mash and temp control required?
What benefits will i get?