Resurrecting an old thread here but I think I'm going to brew this biab style as my first ag attempt; and as a 2.5 gallon batch. I pretty much have the recipe converted to where I need it but wondering about the mashing temp and for how long? I see someone mashed at 151-152 but they don't say for how long. Any advice? Thanks!
Camp Brew Co.
Primary: NoVa IPA
Kegged: Better-half APA
Bottled: Bourbon Oak Brolic Strong ale
On Deck: Turkey Brew, Stocious Stout, Pumpkin your Pie ale