Has anyone tried the 74oC mash temp that Amsinck used for the traditional IPA? Read about it in Protz and La Pensee's Homebrew Classics IPA.
My last two IPAs have been at 68 to 69c. What are the benefits of the higher mash temp?
I don't have the book with me now, but as far as I remember it was more about extracting flavour, rather than fantastic efficiency. And the surplus dextrins produced would be consumed slowly over the 18month journey to India.
Goose Island IPA is mashed at 71C to mimic the historical IPA process. I think the original idea was to brew a beer that required lots of hops so it wouldn't spoil as easily. The easiest way to achieve this was to have a strong full bodied beer to balance the hops. It's definitely something to try but I think I would use a highly attenuative yeast to thin the body a bit (though that's not what Goose Island do and their IPA is delicious and not too cloying).