Sorry I am new to making recipes and those part you mentions were kinda done on the fly. Beer Tools does kinda limit the actual information you can add, I will however update them at some point.
For now I can answer you questions here.
Mash temps(s): I did a decoction mash because Ommegang does step mashing and I did not have the ability to do true step mash. I started at 122 decocted to 146 then one more decoction to 158, then to the boil pot.
Boil Time was 90 Min.
Spices and sugar was added with 15 min left.
Fermentation temp was in a basement ~55-60 degrees ambient temp, I do not know the temp of the beer itself during fermentation.
It took two weeks for the krausen to fall and I left it in primary for ~2.5 weeks after which I did put into a secondary to reduce head space and to rack it off of the whole hops that made it into the fermenting carboy.
I let it stay in secondary for I think 2.5 weeks or so just because of time. When I had a chance I threw it in my keg and let it carbonate over another 2 weeks. I did start drinking it during those 2 weeks at times, but the carbonation really seemed to settle in around the 2 week mark. The longer time was probably due to me putting it at 2.8 volumes as the brewmaster for Ommegang recommends.
I hope this helps!
BTW that is an awesome sample pack, I really like the Chocolate Indulgence, but I really like Chocolate beers. Three Phils is a very good beer you may need to share? very strong and lot 'O flavor. I obviously like Hennepin if I brewed it.
