Second AG: Pale Ale, couple questions

Beerrific · 06-22-2007, 08:25 PM

Getting things together for my second all grain, start time: 9am tomorrow.

I am making an American Pale Ale:
8lbs 2-row
2lbs Munich
Single infusion mash
Assuming 70% efficiency, OG:1.051
Hops: Yes, 40IBUs
Yeast: Nottingham

Questions:
1. What should my mash temp be? Common is 153, is that good for a pale ale.
2. What is a good water/grain ratio for the mash?
3. Any need to include a mashout?
4. What a good (the best) temp to ferement with the Nottingham (it has such a wide range)?

Thanks.

**cubbies** · 06-22-2007, 08:38 PM

1. 153 is fine
2. I personally would go with 1.25 qt/lb, but it depends on your preference.
3. Not necessarily, but if you have the time why not?
4. I typically shoot for 67*

**FlyingHorse** · 06-22-2007, 08:39 PM

Quote:

Originally Posted by Beerrific

1. What should my mash temp be? Common is 153, is that good for a pale ale.

153 is probably OK, with the Munich in there (will add sweetness and maltiness) you could go lower if you want a more fermentable wort, say 150

Quote:

2. What is a good water/grain ratio for the mash?

1.25 qt/lb seem sto be consensus around here. Palmer says 1.3-1.5, I think.

Quote:

3. Any need to include a mashout?

You'll get both answers...I do mashouts (a) when its easy (either mashing in metal, so I can heat, or the add'l infusion will fit in the cooler) or (b) if I'm lanning to hold the wort for a long time before I boil. Otherwise I don;t bother. Haven't noticed a difference.

Quote:

4. What a good (the best) temp to ferement with the Nottingham (it has such a wide range)?

Can't help, here, haven't used it

JimC · 06-22-2007, 08:40 PM

I usually mash around 1.25 qt/lb and then do a mash out step. I find this helps with my sparging efficiency because the grain bed is already at sparge temp when you start.

Beerrific · 06-22-2007, 08:51 PM

Quote:

Originally Posted by JimC

I usually mash around 1.25 qt/lb and then do a mash out step. I find this helps with my sparging efficiency because the grain bed is already at sparge temp when you start.

Ah, good point, I think I will do this.

**Orfy** · 06-23-2007, 07:02 AM

1. What should my mash temp be? Common is 153, is that good for a pale ale.
Depends on the body you want, I make IPAs dry so I go for 150 to 152 max
2. What is a good water/grain ratio for the mash?
I use aorund 1.4-1.6
3. Any need to include a mashout?
I don't because I batch sparge so boil quite soon after starting sparging plus if you want a drier beer it's not to important.
4. What a good (the best) temp to ferement with the Nottingham (it has such a wide range)?
I keep it around 62 to 66 if possible.
Thanks