Hello all! I plan on brewing up a sMasH ale with my dad over the holidays and I wanted to get some feedback from the good people here on my recipe, as well as take suggestions on mash and fermentation temps. I want to do an american pale using Vienna as my base malt and amarillo hops. So far the recipe is:
10lbs Weyerman Vienna
1oz Amarillo (~9.3aa) 60 min
0.5oz Amarillo (~9.3aa) 15 min
0.5oz Amarillo (~9.3aa) dry hop 5 days
I want some body to the beer but I've never used vienna as a base and don't know where exactly my temps should be to get that out of this particular malt. I usually use Maris Otter or 2-row and mash for light body, but most of the time there is a little crystal or other adjunct that lends some body to the brew.
Also, should I ferment a bit warmer (read: 65-68) to get some yeast character or would I be better off getting the temp lower for a cleaner fermentation? Thanks in advance for the help