Trying to perfect my imperial IPA recipe here and I need some pointers on temperatures and times for a single infusion, batch sparge mash. The grist:
19 lbs. 2-Row (US)
12 oz. Cara-Pils
6 oz. Special B
Shooting for a medium-light bodied mouthfeel, I want the hops to shine especially. Beersmith recommends 148F for 75 minutes for a light bodied beer. From what I've read about Alpha/Beta amylase rests and such, lower temps for high fermentables and higher temps for sweeter beers. Opinions people?