Yesterday I basically made a brew out of some left over grain I had hanging around so I could really play with my equipment and understand it and try to raise my efficiency. Did not really care about the brew as much as understand how much dead space I really had, how much truly boiled off in an hour, yada yada. During the brewing process I realized that when I do my decoction mash I never hit my wanted temp. I was usually off by 5F. Is there a formula out there to know how much mash you should pull and what temp to heat it up to so you get the right temp you are looking for? Just wondering how other people do it and preferably do it right. Just in case you need to know, I had roughly ten lbs of grain in 3.25 gallons of water and pulled 4 quarts of mash to do the decoction.