Will this work?

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OHIOSTEVE

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I brewed a beer that is a huge hit.
9 pounds of 2 r0w
and 2 pounds of vienna. Mashed at 152 for 60 minutes.
Then a 60 minute boil.
.5 oz fuggles at 60 mins.
.25 oz fuggles at 15 mins and .5 oz at flameout.
I like the beer BUT would like to make it a bit more "clean and crisp". Would dropping the mash temp to 148 accomplish this by giving me more fermentables?
 
what was your FG? Dropping the mash temp will result in a thinner beer (lower FG), which I suppose might indicate "crispness", but just may make it watery. I usually associate "clean and crisp" with yeast strain and water chemistry (e.g. sulfates and chlorides).

What yeast did you use? Any idea what your water is like?
 
Not at home to look at notes but it was either notty or s-05 yeast. No idea on the water chemistry or the fg without the notes.
 
Hops can contribute to 'crispness' as well, in my opinion. When I think of crisp beer, the first thing that comes to mind is a nice, hoppy pilsner.
 

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