I want to brew the BYO Hill Farmstead Everett clone. About the mash the article says the following:
"When crushing the grains keep the dark roasted grains(crystal-90,the chocolate malt and the roasted barley) separate from the other grains. Mix the pale malt, dextrine malt and caramalt with 20qts.(19L) to achieve a target mash temperature of159°F (71°C). Hold for 20 minutes, then mix in the darker grains. Hold for 5 minutes and begin the mash out procedure or lauter phase".
OG=1.088, FG=1.030.
I have never seen this before, mashing at 71C, and for only 30 minutes. Why is it done like this? I have never tasted Everett, but it's supposed to be very creamy, and have a perfect equilibrium between sweetness and roastedness (if that is a word
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