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Once again art meets science.

@ Denny. I figured someone must have done that b4. Too obvious. Does it have a name? I was thinking too about calculating the temp of the water added to the boiled mash to end up at the sugar rest temp without adjustment but my head exploded. All the online calculators I can find are for...

With modern well converted malts, it is often said, that decoction is not necessary. But many feel it adds body and maltyness. I have messed with it and found it more difficult to control my mash temp than simple infusions. I have an idea I wonder if anyone else has tried: Instead of...