I just doughed in on a Terrapin Rye Pale Ale clone. My target temp was 154. I came in at 152.8. I just couldn't get any higher than that without making the mash too thin. The mash is scheduled for 90 min. Should I cut that down to prevent the beer from drying out too much, or do you think I should be OK?
__________________ First State Brewers Primary: StrawberryHop Saison Secondary: Bottle: Rochfort 10 Clone, Bourbon Oak Pumpkin Ale Keg: Kolsh, Marzen, Saison, Belgian Strong Ale, Brewskie the Elder,Pomegranate Apfelwien, Rye Dortmunder Export, English Bitter