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3/20/18 Grain notes: Briess Carapils malt used (1-2 degree L) about 1 or 2pm 6.5 gals water in mash tun; half hard half soft. Initial Ph: 7.1 Added ½ teaspoon of gypsum, Ph: 6.73 …added one gallon of water to compensate for part under mash. Originally measured 5.5 gals, and added 1 gal of softened water for 6.5 while it was heating. Heated water to 170F, added grain, dropped to 160F as expected. Warmed up to 162F after a bit. Mashed for 1 hour. Sparge Fly sparge with 3.5 gals at 168F (but add 4.5 gals to the tank to account for one gallon lost). Initial pH 7.5 ; added ½ teaspoon of lactic acid to bring it to 6.3 Looking for 1.051 SG pre boil = about 13 brix. Aboug 12.9 or 13 on the brix preboil. about 7.5 gals pre boil. 1.062 looking for, 15.5 ON THE brix. Measured: 15.8 or even higher… 15.9 on the brix OG: 1.063! bit higher than I had expected. Volume: 5.3 gallons Set temp guage to 69F. initially at about 64F 7PM done. YEAST: USED Imperial Organic A07 yeast instead of White Labs; did NOT create a starter. Fermentation starting/moving around on the next morning, but not bubbling yet (21st). —— dry Hopped about a week prior, and added one tangerine, after boiling it in a small bit of water and shredding some peel. 20 days fermenting. Kegged April 8 9.1 brix 5.6% ——————— brew day 4/23/18, 1:30pm 6.5 gal water in mash tun half hard half soft, initial pH: 7.34-7.35. Added ½ teaspoon gypsum; 6.89 Heated water to 166F this time to mash at 156F instead of 160; little lower than last time where I went to 170F at dropped it to 160. Heated to 166F, turned off, added grain, dropped to 159F; it is a bit warmer out (74 F ambient) Still at 159F after 10 mins. 162F after 30 mins. 157F after 50 mins. mashed 1 hr Fly sparge with 3.5 gals at 168F (but add 4.5 gals to the tank to account for one gallon lost). Initia pH of sparge water: 7.41. Added ½ teaspoon lactic acid to bring it to: 6.8 pH 7.5 gallons preboil. 12 on the brix pre boil (low!) 6.5 gal post boil; brix: about 14.2…low Added ¼ or ½ cup of honey and steeped for 15 minutes to raise gravity 14.7 or 14.8 on the brix from a sample poured out cooled. 5.25 gal in fermentor. But it was 15.8 or so at the bottom of the boil kettle OG: 1.058-1.059 (let’s say 1.059 for ease and closer to what i think it should have been) NOTE: Maybe lower the pH a little more before starting! may 6, 2018: dry hop 2oz mos 2 oz citra, plus ground up orange peel. may 11, keg/bottlle, 7.5 to 7.8 to 8.2 brix - about 5.6-6% ABV —