Single or Multistep infusion?

[moosetav]

Doing my first AG on Saturday and am working on the recipe. Doing an IPA and have come up with a gran bill of:

13 # Marris Otter
.75# Crystal 60
.75# Carapils

I was planning on a single infusion @ 155. Does anyone see why this wouldn't work? Do you think I need to do a multistep? Plan on using S-04 yeasties.

 

[mc_eric]

I wouldn't mess around with a step mash if it's your first AG. Then again, I've never done a step mash, so...

IMO, 155 might be a little warm for an IPA. I like 152. But you don't have a ton of unfermentable sugar in your grain bill anyway. 155 will work, 152 will be a touch drier. I guess it depends on what you're shooting for.

 

[moosetav]

Right on. I was hoping to get a little more mouthfeel out of this guy. I just didn't want to be drinking hop syrup.....although that might be good for pancakes.......

 

[mc_eric]

Well, 155 isn't THAT high, I've done IPAs mashed at 154-155, and they turned out good. Just a bit too sweet. I like IPA's a little drier. Also, those (like 2 batches I did this way) had a full pound of C60 or C40. Could have added a little too much unfermentle stuff.

 

[FlyGuy]

With that recipe, you will probably like the resulting beer better if you use a single infusion mash. Modern malts don't really benefit from a multi-step mash much, and in fact, it can actually diminish mouthfeel and head retention. Plus, English-style ales and their derivatives are traditionally brewed by single infusion.