Saccarification

[dukes7779]

I am going to be doing an IIPA brew but the recipe I found calls for protein rest at 122, Sacch. rest at 149 and Mash-out at 170. I am modifying it because I am mashing in a cooler at a single temp. Should I still mash at 149 for an hour or get into the 150-155 range??

 

[ArcaneXor]

I like my IPAs dry, so I would keep the sacch rest temperature. But it's really just a matter of preference.

 

[samc]

Personal preference, recipe dependent. What is the recipe?

 

[dukes7779]

my recipe is:

90-Minute IPA clone (Dogfish Head) from BYO
(5 gallons/19L, all-grain)
OG = 1.088 FG = 1.021
IBU = 90 SRM = 13 ABV - 8.7%

Ingredients
16.5 lbs. 2 Row malt
1.66 lbs. amber malt (35 *L)
16 AAU Amarillo hops (90-0 mins)
(3.0 oz. of 8% alpha acids)
8.0 AAu Simcoe hops (90-0 mins)
(1 oz. of 13% alpha acids)
8.0 AAU Warrior hops (90-0 mins)
(1 oz. of 15% alpha acids)
1 oz. Amarillo hops (dry hops)
0.5 oz. Simcoe hops (dry hops)
0.5 oz. Warrior hops (dry hops)
1 tsp. Iriish moss (15 mins)
Wyeast 1099 (Whitbread Ale) yeast
.75 cups corn sugar (for priming)

Step by Step
Mash in at 122 *F (50 *C), then raise the temp. to 149 *F (65 *C) until conversion is complete. Mash out to 170 *F (77 *C). Boil the wort for 105 minutes. Starting with 90 minutes left in the boil, begin slowly and evenly adding hops to the kettle. (This works out to a little over .25 oz. of hops every 7.5 minutes.) Start fermentation at 71 *F (22 *C) and let raise to 74 *F (23 *C). Dry hop in secondary at 71 *F for 3-5 days, then cool to 32 *F (0 *C).

 

[samc]

I'd double check your bittering hop amounts, they look wrong.

 

[paraordnance]

I'd double check your bittering hop amounts, they look wrong.

looks about right to me - continious hopping with mix of 5 oz of hops starting @ 90 min to flame out.

 

[bannonb]

Moderately well modified malts benefit from a proein rest to break down any large proteins into smaller proteins and amino acids ans well as to further release the starches from the endosperm. (Palmer-How To Brew).

Well modified malts such as Pale and Amber (slightly roasted pale) don't require the protein rest. In fact it can reduce the body of a beer and its foam stability if you do long protein rests.

All that being said, lower mash temps will give you a dryer, more alcoholy flavor while higher temps will yield more body and malty flavor. Think about your preference for a light, medium or full body for your beer. I would suggest that 152-155 is a good range to seek in a single infusion mash.

 

[dukes7779]

I'd double check your bittering hop amounts, they look wrong.

I changed the bittering hops from the original recipe because many other brewers here said the original recipe did not have enough alphas for the beer.