Originally Posted by TheFrenchDude
What do you recommend?
Thanks for help.
I am a fan of 148°F. AN IPA should not be chewy or sweet. It should be fairly dry so the hops can shine through.
Final gravity matters significantly in an IPA. I cannot speak for the New England IPA's, but the West Coast and English IPA's (to my taste) do best when your FG is in the 1.010 territory or even lower. An FG in that range requires good attenuation and fermentable sugar. You do not get as much fermentable sugar when you mash in the 156°F range.