Double IPA Mash Temp?

[permo]

This brew is on my radar, I have never brewed a double IPA before, I know drinkability and a certain bubbly crispness are part of the style, so I am wondering what mash temp to shoot for. My gut tells me 150. I will using a large nottingham starter and using my tried and true method for getting great attenuation. I like to start my ferement out cool, and the let the bulk of the fermentation take place with an ambient temp of 58, which usually results in a fermentation temp of 64-67 degrees. As fermentation dies down I will move it to an area of 68 degree ambient to keep the yeast happy and get a few more points drop out of it.


Amount Item Type % or IBU
15.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 73.17 %
5.00 lb Vienna Malt (3.5 SRM) Grain 24.39 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.44 %
0.50 oz Summit [18.00 %] (60 min) (First Wort Hop) Hops 24.4 IBU
0.50 oz Summit [18.00 %] (60 min) Hops 22.2 IBU
0.50 oz Summit [18.00 %] (20 min) Hops 13.4 IBU
0.50 oz Summit [18.00 %] (15 min) Hops 11.0 IBU
0.50 oz Summit [18.00 %] (10 min) Hops 8.0 IBU
0.50 oz Summit [18.00 %] (5 min) Hops 4.4 IBU
0.50 oz Summit [18.00 %] (1 min) Hops 1.0 IBU
Est Original Gravity: 1.089 SG

 

[Suthrncomfrt1884]

Sounds good to me.

 

[ChrisKennedy]

Mash temp is too variable from brew system to brew system for recommendations to do you much good.

What FG would you like? Have you ever brewed a beer this big before? Using this yeast? What temps do you usually mash at? Do you usually get a consistent attenuation?

 

[permo]

Mash temp is too variable from brew system to brew system for recommendations to do you much good.

What FG would you like? Have you ever brewed a beer this big before? Using this yeast? What temps do you usually mash at? Do you usually get a consistent attenuation?

Why would mash temp vary from brew system to brew system. I would think that 150 degrees = 150 degrees no matter who's mash tun it is.

I have never brewed a beer this big before period. I brewed a 1.075 scotch ale that mashed at 149 for 30 and 156 for 60. That ended around 1.018 with the nottingham yeast. I am thinking with a 60-90 minute 150 mash I could even better attenuation.

I think with a beer this big anything below 1.020 would be gravy, in a perfect world I think 1.016-1.018 sounds nice.

 

[bbrim]

150 or maybe 1-2 degrees lower. I think 150 for 90 minutes would give you a good attenuation. If you want to hedge your bets a little, you could add 1/2lbs corn sugar or table sugar to help dry it out. Make sure you pitch plenty of yeast, I think two packets of Nottingham would be about right for your beer.

 

[BigJay13]

I would listen to Jamil's show on IIPA's--lots of good info in there and he talks about mash temp, base grains, etc... I can't remember what temp he said to use maybe 148 or 150?. I do remember him saying that you want this thing to ferment out dry with little to no residual sweetness. He suggested using a pound of corn sugar or so per 5 gallons. I'd be interested to know how this turns out with MO. I've only seen recipes using 2-row as the base grain.

 

[elmetal]

I did a DIPA recently mashed at 150 with 1lb of corn sugar and it attenuated beautifully. Definitely go 150 or lower for 90 mins

 

[permo]

I would listen to Jamil's show on IIPA's--lots of good info in there and he talks about mash temp, base grains, etc... I can't remember what temp he said to use maybe 148 or 150?. I do remember him saying that you want this thing to ferment out dry with little to no residual sweetness. He suggested using a pound of corn sugar or so per 5 gallons. I'd be interested to know how this turns out with MO. I've only seen recipes using 2-row as the base grain.

I am huge fan of MO, i use it darned near exclusively as my base malt. I also believe that MO is two row actually.

I am not a fan of adding corn sugar at all but I could sure try it. Maybe some candi sugar added to primary at the peak of fermentation would be tasty too?

I have also made a honey IPA in the past that may very well be my most well recieved brew of all time.

 

[ChrisKennedy]

Why would mash temp vary from brew system to brew system. I would think that 150 degrees = 150 degrees no matter who's mash tun it is.

I have never brewed a beer this big before period. I brewed a 1.075 scotch ale that mashed at 149 for 30 and 156 for 60. That ended around 1.018 with the nottingham yeast. I am thinking with a 60-90 minute 150 mash I could even better attenuation.

I think with a beer this big anything below 1.020 would be gravy, in a perfect world I think 1.016-1.018 sounds nice.

Differences in calibration of thermometers, mash thicknesses, grain bills, stability of mash temps during sacc rest, yeast selection, yeast pitching rates, aeration methods and rates, temperatures of fermentation.

ALL of these things affects your final attenuation. Knowing where you want to finish and using your experience on your system to know how to get there is the best thing. Of course, something as basic as "mash low if you wanna finish low, mash high if you wanna finish high" is good enough as well, and you can fine tune your system to get specific attenuation rates by manipulating both your mash temps and all the other things above.

So one person mashing a 1.050 beer at 152 may end at 1.012, one may end at 1.008, one may end at 1.016 or 1.020. It varies.

 

[petep1980]

I did mine @ 149 and I got like 87% attenuation.

 

[Bsquared]

I have started using WLP007 Dry English ale yeast for IPA's. It attenuates well and flocks out really well to leave a vary clean beer. You want the beer dry but not thin, so if you are going to add simple sugars try to add some thing to add body(Cara pils or malto dextran) or mash at a higher temp.
Also I really like late addition of Simco/Amarillo.