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Adjust Brewing Liquor to pH 5.5: -for 3 gal (12qts) add 2 tsp phosphoric acid (10%). Decoction Schedule: 1) Dough-in at Ferulic Acid Rest temperature (111F) and rest for 10 min. 12lbs grain and 12 qts water. Next time, start with 18qts of water (mash was too thick, may have not hydrolyzed all enzymes prior to decoction). Missed rest temp, hit 118F. 2) Pull thick decoction and slowly heat to 158F, and rest for 20 min, then bring to a boil and boil 10 minutes. 7 Thick ladels. *Checked pH of wort prior to boil = 5.5pH (good) 3) Meanwhile infuse the main mash to bring temperature up to 149F and hold. Infuse with 6 ladels (6qts) of 198 water to hit 149. 4) Recombine to hit 158F and rest 25 min. Missed, hit about 152. Next time decoct more thick mash! After 15 min, still looked hazy, waiting another 10 to clear. 5) Mash-out at 170F. Drain ~2 gallons of wort, boil, recombine. The wort was still starchy...heated to 164 and recombined to continue mash. Let rest an additional 15 minutes. Skipped mashout, vorlouf, sparged. Notes: ***Final Runnings SG = 1.018 ***Final Runnings pH = 5.85 @ room temp (-0.3 to 0.4 at mash temp = 5.45-5.55) ***Pre-Boil Gravity = 1.048 ***Pre-Boil pH = 5.66 @ room temp (-0.3 to 0.4 at mash temp 5.26-5.36) ***OG=1.058 ***Pre-Fermentation pH = 5.55 @ room temp -Absent mindedly aerated for about 15 minutes...hopefully this doesn't affect banana esters..