clean as shit son
ferment lower to get fewer esters.
consider when remaking this recipe if the malt profile isn't right to do a decoction mash and try using pilsner malt instead with a 90 minute boil
maybe consider playing with water chemistry if profile still isn't right with decoction


"Traditionally, the mash regimen called a triple decoction required three decoctions and four temperature rests: an acid rest at 95° F, a protein rest at 121° to 131° F, a starch conversion at 150° to 158° F, and a mash-out rest at 165° to 168° F. Today the less time-
consuming double- and single-decoction methods are more common.

The double decoction usually starts with a temperature of 128° to 131° F that is increased to 152° to 155° F and finally 165° to 168° F by two decoctions. The single decoction requires only one decoction to raise the mash temperature either from the starting point, 128° to 131° F, to a mash-out at 152° to 155° F or from 152° to 155° F to mash-out at 165° to 168° F."
consider decoction seriously
seems under bittered, perhaps add slightly more.


target 25 IBU mark. needs to be more robust.
reduce OG /FG
also reduce amount of vienna malt, giving too much character and increase crystal 15, also use unmalted wheat next time.