I used distilled water, and added Gypsum and sodium chloride to reach desired water profile @ ~350ppm. Probably unnecessary in the long run, though it appears as though Briess does little in terms of water treatment during their mash. While the water was coming to temp, I mashed grains @ 152 for 30 minutes, and added this to modified water at 170f. I did a quick boil (35 minutes total roll) since I didn't want 60 minute additions. All hops used aside from Amarillo and Belma were cryo. Added ...