Lost recipe help

[porterguy]

After almost three weeks of not brewing due to the cold (I brew in my unheated garage) I'm ready to go this Tuesday when we're supposed to be up close to 40 degrees. One small problem: I crushed the grain three weeks ago, just before the cold snap hit, and have no idea what the recipe was (or is). I know it was a porter or stout because I can tell there's black patent in the grind, and I DO remember I was making a dark malty ale. I do BIAB, and I'll probably use a kveik strain for fermenting. I like a full-bodied beer. So I'm really just looking for suggestions for mash temp. Maybe 154 or so?

 

[Alan Reginato]

I never had use kveik before, but if it's a high attenuating yeast, 154 would be ok. You aren't worried about the temperature of fermentation? I've read its optimal temperature was between 77 and 91.
Maybe, if you like full bodied beer, could try s-33.

 

[porterguy]

I've used it in a stout before, and it was okay. The kveiks can be used at those temps because they don't throw all the off-flavors normally associated with high temps, but the s-33 is a good idea.

Thanks!