I am planning a brew day using the recipe from Stone's blog for their retiring pale ale.
My questions are about their process. I mash in a cooler and batch sparge.
1. They list their sacc. rest at 156F for 20 minutes, I usually go 60. is there a reason for a short mash? Higher temp makes conversion go faster maybe?
2. Is it necessary for me to do a mash out or are they recommending it because they are fly sparging? I batch sparge and typically do not mash out.
Just curious if there is some "secret" to the recipe or if these parameters are just equipment specific.
Here's a link to Stone's recipe info... Thanks for any suggestions
http://blog.stonebrewing.com/index.php/stone-pale-ale-recipe/