Resurrecting an old thread here but I think I'm going to brew this biab style as my first ag attempt; and as a 2.5 gallon batch. I pretty much have the recipe converted to where I need it but wondering about the mashing temp and for how long? I see someone mashed at 151-152 but they don't say for how long. Any advice? Thanks!
Camp Brew Co.
On Tap: Hop Smoosher, #NotMyStout
Primary: 3 Day weekend IPA
Bottled: Imperial Pumpkin in my Pie, Bourbon Oak Brolic Strong ale