GHW
My next brew will be an oh-so-controversial (how on earth is anything beer related controversial?) NEIPA

So the style is less bitter, with intense juicy hops (I'm going for Amarillo, cascade and simcoe) and a juicy mouthfeel.

With that juicy mouthfeel I am thinking a slightly higher mash temp - say 67c would be good - I'd normally go for 65 or 66c for a pale.

Anyone got any helpful thoughts?

Quote 0 0
Pinto
Seems the concensus is to mash high, 67-68 degrees, as you want a full malt body for the brew.  Might be looking at trying one of these myself sometime soon, although I'll be going Mozaic, Galaxy and Topaz I think as I hate the S-hop lol [smile]
Beer is like porn - you can buy it easily enough, but its so much more fun to make it [wink]
Quote 0 0
Clibit
Check out this article. It actually recommends a low mash temp to offset a low attenuation yeast. 

https://www.homebrewersassociation.org/how-to-brew/tips-brewing-new-england-ipa/
Quote 0 0
GHW
Ta
Figures I guess, hadnt factored that in. Shows you don't stop learning.

That said some brewers in the article did suggest a higher mash for body!

But as I'm using Vermont which when used fresh is not that high an attenuator, I think I will go for 65 after all.
Quote 0 0
Clibit
GHW wrote:
Ta Figures I guess, hadnt factored that in. Shows you don't stop learning. That said some brewers in the article did suggest a higher mash for body! But as I'm using Vermont which when used fresh is not that high an attenuator, I think I will go for 65 after all.


I don't think the rules are fixed. How about 66?   [comp]
Quote 0 0
GHW
Split the difference?
Who knows. Though I think I'd rather give the Vermont plenty to go at and have a slightly drier beer, than go high and have it under-attenuate, and end up with a sickly sweet (cos of low IBU too) lower ABV beer.

65 or 66. Probably 65. Maybe.
Quote 0 0
Clibit
GHW wrote:
Split the difference? Who knows. Though I think I'd rather give the Vermont plenty to go at and have a slightly drier beer, than go high and have it under-attenuate, and end up with a sickly sweet (cos of low IBU too) lower ABV beer. 65 or 66. Probably 65. Maybe.


Ball park.  [thumb]

Does your temp hold steady for an hour anyway?
Quote 0 0
GHW
Clibit wrote:


Ball park.  [thumb]

Does your temp hold steady for an hour anyway?


Grainfather holds it bang on!
Quote 0 0
Clibit
GHW wrote:
Grainfather holds it bang on!


Oh of course!  [rofl]
Quote 1 0
GHW
Sorry I know you eschew all modern technology in your brewing [wink]
Quote 0 0
Clibit
GHW wrote:
Sorry I know you eschew all modern technology in your brewing [wink]


What do you mean? I use a gas cooker!

And a bottling wand. [thumb]
Quote 1 0
GHW
Clibit wrote:


What do you mean? I use a gas cooker!

And a bottling wand. [thumb]


Magic wand. And your kettle is a cauldron.
Quote 0 0