So as I think about temps more and more, I am trying to figure out exactly what temps I should be mashing at based on my elevation. So I live at 4200' roughly which means water boils at 204 degrees. Based on candy making experience I know that for every 1000' of elevation I should subtract 2 degrees off the "recipe" temps. So my question is my recipe states mash should be 154 degrees (sea level) but if I subtract as stated above, I should really be mashing at 146 degrees(4000' elevation)???? And to further this, when I calibrate my thermometer to boiling water, should I put it at 204, or should I put it at 212? All confused now!