bayern pils Brew Session

Brewed 7/28. Last minute decided to revisit step-mashing! Added 2.6gal 155F water at dough-in. Added 1qt cold tap water to hit a 133F protein rest temp. 20 min rest, then added 1.5gal boiling water to hit 148F sacch rest. Not satisfied, I added another 16oz of boiling water, which brought the rest to 149F. 4 gal sparge at 5.25pH. 1.058/5.57 first runnings. Added 3mL phosphoric to MT. 1.038/5.70 mid-runnings. Added 2mL phos to MT, and 5mL phos to BK. 1.030/5.73 final runnings. 1.040/5.57 pre-boil. Added 19mL phos to BK during first 30 minutes of boil, to bring pH in line. 1.052 O.G., 5.21 post-boil pH. KO'd @ 74F. Began chilling. Waiting till below 60F to pitch yeast. Useful notes--Target 148F for protein rest strike temp. Looking to hit 129-133 for the upper range. Add more acidulated malt (probably double, in this instance). The thin mash required more acidity. Doubling the rate for a standard infusion mash should get us in range. Having done that, if using an infusion to hit the sacch rest, the amount of water I boiled initially should have hit the 153F target I was aiming for. Boiled a hair too hard. Guessing efficiency was at 75%, but ticked up a few points by boiling a bit too hard. 7/29. Has a mild krausen on it a bit less than 24 hours later, hanging at 53F. Might bump it down another degree or 2. 8/4@1.026. Hanging around 54F. Airlock bubbling rhythmically. Will recheck gravity in 48 hours, and likely transfer to a keg to finish fermentation under mild pressure. 8/7–unrestricted temp 8/8@1.017–60°F. Kegged and harvested yeast.