1) Is a full double/triple decoction mash necessary for this beer? I'm still planning on doing one, I'm curious to know if I should start with a 122F Protein Rest or just a 145F Beta rest?
2) Has anyone calculated the IBU levels for the additions? With iBrewmaster's calculation for 6 gallons using the Tinseth method, I get, for the four additions, 14.46 IBU, 22.23 IBU, 6.99 IBU, and 0 for the whirlpool addition. Adjusting for 3.0% Saaz, I get 1.4oz for 13.96 IBU, 2.9oz for 22.23 IBU, 1.9oz for 6.87 IBU, and a final addition of .8oz and 2.34 IBU (calculated at 6min) for flameout/whirlpool.
3) My water is relatively soft, but still quite a bit above Pilsen water. Chemistry is:
Should I dilute with distilled (thinking 50/50) or just leave it as is?