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Based of Gordon Strong’s article/recipe from BYO magazine October 2017; pg 28-32 I substituted Barke Pils for pale malt to take advantage of the added body from the barke. We changed the aroma hops to French Aramis that I got at NHC. We added Strisselspalt due to similarity to Aramis Brewed at Stu’s Saturday 9/16/2017 Brewing water windmill express RO 32 ppm TDS mash water 4.25gal CaCl2 2.1g, 5.2 ml 88% lactic acid. We forgot to add the mash additives after dough in so we added to the mash. mashed in at about 120F and raised up to 122F while continuous recirc 122F 30minutes, mash ph 5.25 148F 75minutes, mash ph 5.1 hot, 158F 20 minutes 168F mashout. collected first runnings <3gal. SG is 1.071 (17.6 brix), wort pH 5.12 sparge water 13 gal. CaCl2 4g, lactic acid 1ml to water. fly sparged at 168F. collected 15.5 gal of clear wort. Preboil SG is 1.027 on the money. boiled as per recipe, 5min of boil recir boiling wort through chiller, collected into two fermenters Stuart: Ale pale 5.5 gal; pitched vault series WLP 564 Jeff: Brewbucket 1 ~5.75gal; pitched SafAle BE-134 saison after re-hydrating in 100ml RO water brought to boil then cooled before adding yeast. Pitched at 7:30pm 530am Sunday 9/17 there is bubbling at the airlock Thursday 7:15pm. SG 1.004. 4.2%. only at day 5 so will let finish out and recheck Thursday 10:30pm. Set temp control to 90F to let free rise to finish out. ( stu set his in the garage!); will plan to keg and quick carb after a couple days. Saturday 9/23. Temp is 78F, same as temp in our house. Tuesday 9/26/17. FG 1.002; ABV 4.4%; Racked to keg6 with blichman pump. Set in chest freezer to cool before quick carbing (probably do thursday) Thursday 9/28 ran quick carb at 18 psi to carbonate 11/11/17 Silver at ASH Fall Classic!