New recipe for second AG brew - question about mash

[Patirck]

OK - I did my first AG - a chocolate coffee sweet stout and it is fermenting away and making bubbles. I'm not sure if this next question should be posted in the recipe section or here but anyways - here it is:

For my second round, I am making a fruit beer. I butchered a recipe and have a few questions as it does not include any mash instructions. Here is recipe:

8 lbs Pilsner (2 Row) Bel
2 lbs Vienna Malt
1.5 lbs CaraVienne
1 lbs Cara-Pils/Dextrine
.5 lbs Acid Malt
13 0 pounds total

1.5 Tettnang 60 minutes

Wyeast Belgian Saison

Pomegranite paste/concentrate/tbd? in secondary (any pointers on this would be appreciated as well)

What temperature and how long should I mash for?

 

[brettg20]

In general, I mash at 154 for 60 minutes. I would stay in the 152-154 range, and 60 min should be fine.

 

[pkeeler]

You want a balanced beer, not to thin or not to malty, to stay out of the way of the fruit flavor. So, a typical 153 deg. infusion mash for an hour should work great. 1.5 qts/lb grist ratio.

However, I'm not sure if you are using a highly modified 2-row or a moderately modified malt as your base. If it is the latter, some sort of protein rest might be beneficial.

 

[COLObrewer]

For a lighter base try 150F for 75 mins, for a fuller heavier body base try 158F for 45min. Anything in between should be fine, depends what you want and of course your mash procedure/equipment.