InityBrew
Well-Known Member
So with the summer coming to an end I have decided to brew something big tomorrow.
I have my starter of london esb 1968 going and have the following recipe:
16.25 lbs. Pale Malt(2-row)
1.25 lbs. Melanoiden
OG 1.086 at 70% eff.
IBUs 99.9
Hops
60 min
0.75 oz. Warrior 13.7% 25.7ibu
0.75 oz. Simcoe 12.2% 22.9ibu
45 min
1.00 oz. Centennial 9.7% 22.2ibu
30 min
0.75 oz. Centennial 9.7% 14.0ibu
15 min
1.50 oz. Cascade 7% 15.2ibus
Flameout / whirlpool
2.00 oz. Cascade 7%
Dry hop with some cascades and maybe centennials.
My question is.. At what temp should I mash at? I have a clone from BYO that says 159, but I don't think I could bring myself to do that. Especially since in my previous experience with wyeast 1968 I mashed at 149 and went from 1.066 to 1.015.
Any guidance on the mash temp, or even recipe would be great!
I have my starter of london esb 1968 going and have the following recipe:
16.25 lbs. Pale Malt(2-row)
1.25 lbs. Melanoiden
OG 1.086 at 70% eff.
IBUs 99.9
Hops
60 min
0.75 oz. Warrior 13.7% 25.7ibu
0.75 oz. Simcoe 12.2% 22.9ibu
45 min
1.00 oz. Centennial 9.7% 22.2ibu
30 min
0.75 oz. Centennial 9.7% 14.0ibu
15 min
1.50 oz. Cascade 7% 15.2ibus
Flameout / whirlpool
2.00 oz. Cascade 7%
Dry hop with some cascades and maybe centennials.
My question is.. At what temp should I mash at? I have a clone from BYO that says 159, but I don't think I could bring myself to do that. Especially since in my previous experience with wyeast 1968 I mashed at 149 and went from 1.066 to 1.015.
Any guidance on the mash temp, or even recipe would be great!