sorry, i misread the calculations on the second figures. but the first batch was mashed at 150 for 60 min, the second batch was at 152 for 60 min. i'm still trying to learn how to match mash temps and times to different styles. up till now, i've just been doing 150 for 60min. i saw a similar recipe for a double wit that called for a mash at 152, so i used that. i just got nervous that perhaps it was infected (because the inside of my freezer was covered with mold when i got back from vacation) and causing the FG to drop that much . but, it seems to taste really promising and i didn't see any visible signs of an infection.
is there any general guide as to what mash temps/times match up to various beer styles, or is it all trial and error and personal preference?