I'm doing a brown ale this weekend. It seems like it would be a nice beer for fall when I'm helping SWMBO winterize the garden. Low alcohol, not too hoppy, etc.
I haven't brewed one yet, so I was curious about how more experienced brewers would handle the mash, volume and temp-wise. My plan was an infusion mash with the sacch rest at 153 degrees. And since it's close to a pale ale in nature, I was thinking about a thicker mash, maybe at about 1.10 qts/lb. Does this sound about right?
I haven't brewed one yet, so I was curious about how more experienced brewers would handle the mash, volume and temp-wise. My plan was an infusion mash with the sacch rest at 153 degrees. And since it's close to a pale ale in nature, I was thinking about a thicker mash, maybe at about 1.10 qts/lb. Does this sound about right?