Originally Posted by PlinyTheElder
What would you all suggest for a temperature to mash at for the SMASH brew? Anybody brew it up yet?
I think it would depend on your choice of yeast. Something like US-05 that attenuates really well you could mash at ~154. Other yeasts that are not quite as aggressive you could mash at ~150.
I'm not sure it makes too much difference for an APA as long as your somewhere in the ballpark of 148 to 154.
Edit: Ok I'm a little slow. I just realized in your SMASH you won't have any residual sugars from crystal malts, which is probably why you asked your question! I would still shoot for the same ballpark though. Maybe 156 max with US-05 (and probably would stick to 154 anyway) and 152ish for other American Ale yeasts.