BeerSmith™ Recipe Cloud

Notes

Notes from version 2.5 18 1/2 gallons of water added mineral salts and approximately 14 mL of lactic acid to stabilize pH 5.3 at 80°F 9 gallons in mash tun at 160°F with dough-in Then stabilizing at 13 gallons and 152°F After 30 minutes mash pH checked at 5.5 with approximately 2 mL of lactic acid added with recheck of pH after another 15 minutes Finished beer at Day 13 Dry hopped for 2 days at 72DegF Then over 3 days cooled to 33 on a gradient. pH: 4.5 FG 1.012 Notes version 1.0 below: 19 g = 12 RO + 7 tap Adjusted with 18.2 g CaSO4, 8 g CaCl2, 6 g MgSO4, 1 mL Lactic Acid 88% brought to 167 - split 9 gal in Mash Tun and ~10 in Boil Kettle. Doughed in. Mash temp stabilized at 152. pH: at 24DegC = 5.55 2mL Lactic Added to Mash and restirred Added 1 more gallon of strike water to the top of the mash. (could have added 10 gallons in Mash Tun to start) Added 14 mL more Lactic while monitoring mash pH. Recovered ~14.8 g into BK. (~56 L) 14.4 Brix Pre Boil 15 Brix at 30 mins of boiling. Added DME to achieve 16 Brix. Day 4 - Gravity Check at 1.020. Added Dry hops - NOTE: I ferment in separate 6.5 gal Big Mouth Bubblers. so my dry hop bill is divided in half per fermenter. i.e. for this recipe only 1 oz. of Citra was placed into each fermenter. (2 oz Citra total dry hop for the recipe).