High mash temp for traditional IPA

[Tom]

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.

[Hop Bomb]

My last two IPAs have been at 68 to 69c. What are the benefits of the higher mash temp?

[Tom]

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.

[Dr Jacoby]

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).