Mash temp for Dry stout
 

If I want a dry beer I mash low right? But will that take away from mouth feel? We do have just over 2.5lbs of flaked barley in the recipe. Will that take care of the mouth-feel?

Originally I had planned on mashing at 150 but now I am wondering if I should bump it up to 154 or something.

Help quick please!! Brewing in 1.5 hours!!!!!!!!!

154 is not low and will yield a fairly high amount of unfermentables. I would stick to 150. I have even heard of mashes at 149 but have never tried it myself. Yes the flaked barley will help.

What are the other specifics of the recipe? OG FG indgedients setup...

good luck

What yeast are you using?

Using Whitelabs British Ale WLP005.

We wanted to get the dry irish or something like that, but it was out of stock.

I'd mash around 152-153 then...

I have mashed at 148°F before. It does indeed dry things out a bit. Dry Stouts should be dry, but not wicked dry imho.

I like to mash my dry stouts at 150F. The flaked barley will take care of getting you lots of mouthfeel.

I mashed mine yesterday a bit higher (154°-ish), based on BierMuncher's recipe in the database. I was thinking about going a bit lower, but really, I wanted the beer to be more on the full, creamy side. 26% flaked barley. My gravity came in a bit higher than expected (woot! 80% efficiency), so I might be a bit out of style for a dry stout - but I'm thinking this will be a real nice beer regardless. I'm using US-05, so that should keep it from getting TOO thick.

:off: Do you guys run the Flaked through your grain mills?

It's not necessary, I have done so before without thinking about it. It has never made any difference in my efficiency either way (no stuck sparges either).