Sure thing. Let’s treat this mash like a controlled experiment. 1. Start with 0.5 kg of malt extract, 1.5 L of water, target 68 °C for 60 min, pH target 5.20. 2. Add yeast at 1.5 % of mash weight (≈7.5 g dry yeast). 3. Maintain a gravity reading of ~1.060 at the end of mash; if you’re above that, add more water to hit the 1.050–1.055 sweet spot. 4. Keep the mash pH steady; a buffer of 0.1 pH units per hour is acceptable. 5. After mash, cool to 18 °C, inoculate, and let fermentation start within 24 h. 6. Log every temperature and gravity reading in a simple spreadsheet: Row = time, Col = temp, pH, gravity. 7. If the gravity drop rate is <0.001 per hour during the first 48 h, add a little nutrient or raise the temperature to 70 °C for 5 min to jumpstart the yeast. That’s your protocol—no surprises, just data.