Dante's concoction (2x)

When I make a double batch (a.k.a. 2x a beer) as opposed to a single, the same amount of heat is absorbed by the mash tun. This causes the temperature of the mash to be higher for the same temperature of mash-in water. I lower the mash-in temp water by a 2-5 degrees to obtain desired results. I probably should be pre-heating the tun, but I don't brew often enough to practice this part of the procedure and it works for me.

Batch #1 - Ebbegarden Kviek yeast - Pitch Temp 28 C
2 oz Summit

Batch #2 - Skare Kviek yeast - Pitch Temp 32 C
2 oz Mt. Hood

Good and useful info on Kviek yeasts:

• Kviek needs yeast nutrient because of high free agent nitrogen usage https://www.escarpmentlabs.com/single-post/2019/10/20/Crispy-brewing-with-kveik
  
• FAN in wheat malt is lower than Pilsner (Slide 5) https://www.vikingmalt.com/wp-content/uploads/2015/06/Wheat-Malt-in-Brewing-2015.pdf
  
• Pitch rate doesn't matter, final pH in beer is lower for Kviek https://www.escarpmentlabs.com/single-post/2019/11/01/The-impact-of-pitch-rate-on-kveik-ferments
  
• FAN info in malts https://www.mdpi.com/2311-5637/5/1/22/pdf
  
• How to with Kvieks (temperature) http://www.garshol.priv.no/blog/393.html
  
• Yeast registry (pitch temperatures) -