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.
Primary: IryePA, Bourbon Bbl Po' Boy Stout
On Tap: EMPTY
Bottled: Bourbon Oak Brolic Strong ale
On Deck: Some lawnmower beer