Mash as normal - 150-152F. You don't need to mash hot for dextrins when you're using Dark DME, Carapils & Crystal and lactose. Mouthfeel and body come from the specialty grains both already in the DME and from the mini-mash grist. Oh, and the lactose.
OK - I had PLANNED on mashing at 154ish. HOWEVER - Something went wrong and it seemed I was mashing more at 158. Either the strike water was hotter the I expected or whatever.
SO - I'm thinking this is going to really add some content to mouthfeel (like the need for a spoon?) so I felt I had to back on something. Closets thing I felt was Lactose.
If the wort was going to have extra non-fermental sugar I (on the fly) decided to cut 25% out of the lactose and instead of 1lb make it 3/4 lb!
thoughts???
My OG came out high with 1.064 instead of 1.059.
It's bubbling away as I type. Fermentation started 3 hours after I pitched.
BTW - first Full boil (well - two 1/2 boils actually - needed better hops utilization and can't wait for the fat red man with holy gifts to show up with a turkey fryer and extras).
BTW - Bob - like the new website - things are going slowly here - small setback
I was surprised also - I have to think my strike temp reading was off. When I put the grains in and took another reading . .WTF - I lost only 5 degrees?????