Donkere Tarwe Brew Session

OG 1.053 FG 1.013 ABV ~5.25% Apparent Attenuation 75% Grains for this one were all Best Malz except the dark Munich which was from Great Western. Yeast pack arrived pretty warm and inflated, so I made a 500ml starter. Mashed in around 114F, with 2.1 gallons of campden-treated tap water. I have ~1.75 gallons of sparge water in reserve. A little high for the beta-glucan and/or ferulic acid production, but it's not a long rest. Threw in a couple handfuls of rice hulls, just in case. Added heat and stirred to get the temp up to ~153 for actual Sacc rest. ~25 minutes in the mash temp had dipped into the high 140's. Added heat and stirred to get it back up around 153F. With about 10 minutes left in the hour-long sacc rest, I added heat to bring it up to ~156F. Will let it sit there for a few minutes as sparge water heats up. Sometime when I was heating up the mash to sacc temps, there were a couple spots of scorching that occurred on the bottom of the pot/grain bag. Things still taste sweet at this point, but I don't have high hopes once fermentation is complete. Doesn't take much to bring burnt flavors into a beer. I've come this far, so I may as well ferment it. Chilled the wort down to ~68F and pitched 1/2 of my starter. Putting it a room that is right around 68F.