Second AG: Pale Ale, couple questions

Getting things together for my second all grain, start time: 9am tomorrow.

I am making an American Pale Ale:
8lbs 2-row
2lbs Munich
Single infusion mash
Assuming 70% efficiency, OG:1.051
Hops: Yes, 40IBUs
Yeast: Nottingham

Questions:
1. What should my mash temp be? Common is 153, is that good for a pale ale.
2. What is a good water/grain ratio for the mash?
3. Any need to include a mashout?
4. What a good (the best) temp to ferement with the Nottingham (it has such a wide range)?

Thanks.

1. 153 is fine
2. I personally would go with 1.25 qt/lb, but it depends on your preference.
3. Not necessarily, but if you have the time why not?
4. I typically shoot for 67*

Beerrific said:

1. What should my mash temp be? Common is 153, is that good for a pale ale.

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153 is probably OK, with the Munich in there (will add sweetness and maltiness) you could go lower if you want a more fermentable wort, say 150

2. What is a good water/grain ratio for the mash?

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1.25 qt/lb seem sto be consensus around here. Palmer says 1.3-1.5, I think.

3. Any need to include a mashout?

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You'll get both answers...I do mashouts (a) when its easy (either mashing in metal, so I can heat, or the add'l infusion will fit in the cooler) or (b) if I'm lanning to hold the wort for a long time before I boil. Otherwise I don;t bother. Haven't noticed a difference.

4. What a good (the best) temp to ferement with the Nottingham (it has such a wide range)?

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Can't help, here, haven't used it

I usually mash around 1.25 qt/lb and then do a mash out step. I find this helps with my sparging efficiency because the grain bed is already at sparge temp when you start.

JimC said:

I usually mash around 1.25 qt/lb and then do a mash out step. I find this helps with my sparging efficiency because the grain bed is already at sparge temp when you start.

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Ah, good point, I think I will do this.

1. What should my mash temp be? Common is 153, is that good for a pale ale.
Depends on the body you want, I make IPAs dry so I go for 150 to 152 max
2. What is a good water/grain ratio for the mash?
I use aorund 1.4-1.6
3. Any need to include a mashout?
I don't because I batch sparge so boil quite soon after starting sparging plus if you want a drier beer it's not to important.
4. What a good (the best) temp to ferement with the Nottingham (it has such a wide range)?
I keep it around 62 to 66 if possible.
Thanks