Mash temp off

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TromboneGuy

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I don't think I have my equipment profile dialed in right. Nailed the volume and temp to move from the protein rest to the sacc rest, but the mash temp only moved from 144 to 148, instead of all the way to 152. Guess this ones gonna be a little dry...
 
And somehow I wound up with more than my boil volume without even sparging! I foresee a tasty Marzen from this. :)
 

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