What are we brewing? Denny, I enjoy your yeast in my IPA's and Pale Ale's. I attenuate well at 64 degrees. What is the advantage of going to 70?
I mashed at 150 going for a dry beer and using Denny's 50 and a bit of oats for the mouthfeel/body. Was doing a 60 minute mash which turned into 90 minutes do to my propane hose melting down and turning into a blowtorch -- so it might attenuate a bit more than planned.
I hammered it late with tons Citra and Centennial and a smaller portion of Chinook. Then a whirlpool of 20 minutes with the same hops, again with a smaller portion of Chinook.
Trying to do a "Vermontish" style IPA but at a lower gravity -- hence the APA.