Mashed in the cream ale. Using Bru'nwater, the pH was predicted at 5.5, measured at 5.48 at 20oC. Pretty close.
This should be an easy day. After 7 lagers that used a variety of long mashes and long boils, and a long chilling time to get to 45oF, this will be a piece of cake. One hour mash at 150oF and a one hour boil, chill to 62oF with tap water. Nice and easy.