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.
"If you've heard this story before, don't stop me, because I'd like to hear it again."
Kegged: Stony Man Pale
Bottled: Bourbon Oak Brolic Strong ale
Primary: Hill 56 clone
On Deck: Ava ale, Red Ryes ale, Priceless Pup Brown,