Originally Posted by YooperBrew
That's where I mash my Dead Guy clone- very high, at 156. I've gone up to 158 for a "thick" British beer I was making, but that's the only time I go above 154 or so.
I wouldn't go above 154°F for any beer, and rarely that high. Is this beer supposed to be dextrinous? Maybe that's why I've never enjoyed any dead guy I've tasted...
I know many milds and other ales call for high mash temps, but from my experience I disagree. I think you can get that full, malty flavor from the malts and yeast without getting the unpleasant dextrins from a high mash temp.
Originally Posted by MMW
What would you recommend then? 153-152 ish? I don't think anything less than 150 would do.
As an additional update, current hop schedule looks like this:
0.75 oz Perle (6.9%) 60
0.75 oz Perle (6.9%) 45
0.5 oz Perle (6.9%) 10
And sitting on the fence with the Saaz. This should
bring the IBUs up to just over 30.
I mash the majority of my ales at 148-150°F...especially when going on a larger scale, otherwise they can be overly malty...and I like malty beers
But as I said, I would go as high as 154°F.
Hops at the end won't add any bitterness...don't pay attention to your software. Saaz will simply smooth out the flavor, it's a nice, soft hop.