So there is only the 15 minute rest at ~65C? That is a pretty short rest, but that should be enough to convert the starch to polysaccharides. I guess this is just a sensory evaluation and that preparation is probably enough.
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To your point about sufficient Ca from the malt, perhaps I should instead be focusing on the SO4:Cl ratio those additions would impart, and not so much the Ca that's coming along for the ride...
I know that Ca affects alkalinity and has its uses in that regard, but are you saying that calcium additions, specific to yeast health, are also a red herring?
I hope his beer didn't get skunked, in the sunshine like that!
I remember seeing somewhere Martin mentions to add acid before heating as you can remove more alkalinity than intended. So I was curious if it was more so this or the boiling which can also lower alkalinity or bicarbonate (not sure exactly but with the same effect). I'll note I'm not worried about the actual mash ph as it wasn't too far out of the relm of acceptable and everything else went just fine but more so wanting to understand what lead to it. Maybe the combo and not so much one or the other alone?