Not sure if this belongs in recipes or here, but I feel it is mostly related to fermentation.
I have a porter brew coming up, and I'm gonna use mangrove jacks m42 at about 18-19c fermentation temp, and wanted to keep the attenuation down a bit as I know it can eat some maltriose and is a high attenuator. The specialty malts will probably get it down a bit but still.
It,s a 1.058 OG beer consisting of Maris Otter as base, 8% crisp medium crystal, 8% Brown malt and 3% black malt, mashing at 68c for 90 mins to get a full body but still some fermentability. Beersmith predicts FG at 1.011, 80% attenuation but I believe this will get me more around 70-75%, wich is what I look for. Am I thinking correctly or should I mash lower?
I have a porter brew coming up, and I'm gonna use mangrove jacks m42 at about 18-19c fermentation temp, and wanted to keep the attenuation down a bit as I know it can eat some maltriose and is a high attenuator. The specialty malts will probably get it down a bit but still.
It,s a 1.058 OG beer consisting of Maris Otter as base, 8% crisp medium crystal, 8% Brown malt and 3% black malt, mashing at 68c for 90 mins to get a full body but still some fermentability. Beersmith predicts FG at 1.011, 80% attenuation but I believe this will get me more around 70-75%, wich is what I look for. Am I thinking correctly or should I mash lower?