Averagely Perfect Dubbel - Poll #18 - Mash Temperature

-> Poll #17 <- determined that the crystal malt split will be 2% Special B and 4% Caramunich.

This poll will determine recommended Mash Temperature. After that, we'll determine recommended Mash Length. These will be "recommended" because YMMV when it comes to making a wort with the attenuability needed to hit this recipe's numbers, so some may need different mash parameters. That said, the recommended numbers will be at least a starting place for less experienced brewers.

I recommend you think about this in terms of the parameters needed to hit apparent attenuation between 81% and 82% with the fermentables and yeast strain already selected.

When this poll is done, I will look at the data a few different ways to determine the central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff. It all depends on the data. Want a temperature not listed? Write it in.

This poll will be open for 48 hours.

If you have issues with or suggestions for methodologies used in this project, please send them via beermail. Let's keep the threads themselves on topic to the question at hand and not about how you would have asked the question differently.

The Averagely Perfect Dubbel Recipe so far...

Target ABV: 7.0%
OG: 1.065
FG: 1.012
Yeast: Wyeast 3787 or WLP530

Grains/Fermentables:
Belgian Pilsner Malt (86%)
D-90 Syrup (8%)
Caramunich (4% Total)
Special B (2%)

 

152F is the winner.