Overshot mash temperature. Strike water was 161.5F, mash temp started out closer to 154F as opposed to 150F. Added 6g CaCl to the wort as it came to a boil. Added 8.5 oz of Briess Pilsen Light DME to the boil at 20 minutes in order to correct for lower gravity than anticipated. Whirlfloc at 20 minutes. Chilled to 185F, added 1 oz each of El Dorado, Citra, and Medusa hops, and allowed to steep for 20 minutes. Then chilled to 68F. Put in fermentation chamber at 68F and pitched cultures, allowed to free rise to 71F. Temp maintained at 71F for fermentation.