If using the 3711 suggested above for the yeast, where would you mash? I'm thinking to go a bit higher to keep it from getting too dry. Also, what fermentation temps would you recommend? Start low and let it go? Should I leave it in the basement (60s ambient) or upstairs (~70 ambient)?
I used this recipe formulated for 65% efficiency and wound up hitting 87%, because I decided to try fly sparging. That, and the 3711 yeast put my at 12% abv. I brewed on June 8th, and it's starting to get really good. Thanks for the recipe!