IanP
Well-Known Member
I'm putting together a recipe for an AG English Pale Ale that I want to be on the dry/crisp side. The recipe will include some rye, oats and wheat and BeerSmith is predicting OG 1.047, FG 1.012, IBU 28. I am planning to use WLP007 (Whitbread Dry) which is described as having high attenuation, giving me the dry finish I am looking for.
My question is how do I choose my mash temperature (single infusion)? Do I keep the temp low to match the dry quality I am after, perhaps 151-ish, or would that risk overdoing it with a high attenuating yeast? I don't want a VERY dry or thin beer, just something balanced and crisp. Should I counter the high attenuation by using a higher mash temp like 154+, or does that defeat the object of using this yeast?
I'm not sure how to balance these factors, so any guidance is much appreciated. Thanks!
My question is how do I choose my mash temperature (single infusion)? Do I keep the temp low to match the dry quality I am after, perhaps 151-ish, or would that risk overdoing it with a high attenuating yeast? I don't want a VERY dry or thin beer, just something balanced and crisp. Should I counter the high attenuation by using a higher mash temp like 154+, or does that defeat the object of using this yeast?
I'm not sure how to balance these factors, so any guidance is much appreciated. Thanks!