Originally Posted by TyTanium
I'd say that looks perfect to me. The lightly-kilned Pilsner malt will give you some really nice clove phenols. And you'll still get plenty of esters/banana at 62 that won't overpower the subtitles of the phenols.
I would keep it at 62 until activity slows, then bump it up to 70ish to help finish. Also I usually mash mine at 154/155, but I like a bit more body.
Water / mash pH also matters...do you have a way to acidify your mash? That'll help give you a nice bright-flavored beer.
I could add some acidulated malt to the grist? I don't know how alse to acidify.
Is a multistep mash with decoction for final sach rest worth it?