Originally Posted by deancox
So what temp would you have mashed
Probably just a degree or two higher, 153 or 154. I'm just now starting to experiment with my mash temps. Over the spring and summer I made some belgians and ales that I wanted to dry out, so I was mashing everything around 149 to 150. My saison and tripel dried out to about 1.004 or so, which is in range for those styles. I'd think a brown ale would be about 1.015 or so.
But I've recently tried some IPAs I really liked that were really bitter, but with a bit of residual sweetness and a huge mouthfeel, like zombie dust, or 471 IPA from breckenridge. So my last pale ale was my first attempt at a 154 mash, to get my FG around 1.015 or 1.016, rather than 1.010 or less. These beers also had a great foamy head, due (I think) to more unfermentables in the wort.