Can high mash temps offset Notty?

[Grantman1]

Brewing a brown this weekend and I want it to be fuller bodied and I'd prefer to use dry yeast if possible.

If I mash at say 156, do you think the Notty will still chew through all of that?

What's your experience?

BTW my grain bill is:

77% MO
7% Crystal 60
3% Crystal 80
3% Chocolate Malt
8% Flaked Oats

Est. OG: 1.055


Thanks!

 

[douglasbarbin]

You may want to add Amylase enzyme to be on the safe side. But I think you would be OK @ 156

 

[Coolmac]

A local micro near me uses Notty. They had a mash recently that was several degrees too hot, and that definitely ended up quite a bit less attenuated than usual.

 

[Brek81]

You may want to add Amylase enzyme to be on the safe side. But I think you would be OK @ 156

adding amylase would make the beer dryer, not fuller bodied

 

[HomebrewMTB]

S-04 or even US-05 should attenuate a bit less than Notty. But mashing higher might help as well.