Looking for some mash temp suggestions please. I'm planning to mimic a continuous hop but isolate bittering hops from flavor/aroma. Here's the bill:
6.6 lbs (2 cans) Muntons Amber LME
3 lbs Munich Malt
2 lbs American 2-Row
0.5 lbs Dingemans Cara 45 Malt (Lovibond 47)
0.5 oz Warrior Hop Pellets (α = 16.7%) at 60, 50, 40, & 30 minutes
0.5 oz Zythos (Falconers Flight) Hop Pellets (α = 10.9%, β = 5.2%) at 20, 15, 10 & 5 minutes
1 oz Centennial Whole Hops (α = 10.3%, β = 3.9%) for Dry Hopping
Wyeast 1450: Dennys Favorite 50
My boil is about 3.25 gal, so I expect my IBU to be about 82 for a 5 gal batch.
6.6 lbs (2 cans) Muntons Amber LME
3 lbs Munich Malt
2 lbs American 2-Row
0.5 lbs Dingemans Cara 45 Malt (Lovibond 47)
0.5 oz Warrior Hop Pellets (α = 16.7%) at 60, 50, 40, & 30 minutes
0.5 oz Zythos (Falconers Flight) Hop Pellets (α = 10.9%, β = 5.2%) at 20, 15, 10 & 5 minutes
1 oz Centennial Whole Hops (α = 10.3%, β = 3.9%) for Dry Hopping
Wyeast 1450: Dennys Favorite 50
My boil is about 3.25 gal, so I expect my IBU to be about 82 for a 5 gal batch.