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modified “Rauch Me Baby” originally downloaded from AHA website: https://www.homebrewersassociation.org/homebrew-recipe/rauch-me-baby/ — additions: lactic acid 1.59 mL to mash and 0.2 mL to sparge water; mineral: 0.72g gypsum and 2.16g CaCl2 to mash water (Amber Full profile in Bru’n Water) * made yeast starter per Brewer’s Friend to achieve 1.5M / mL / deg Plato (216g light Pilsner DME in 2.1L water, on stir plate) * original recipe had 2 oz Carafa II (1 oz added to darken color); Used Cara 8 for Carapils * LHBS only had 6.7 lbs of Smoked Malt so I added 0.3 lbs of an oak smoked wheat malt to make up the balance * pitched ~2.5L starter (using canned wort and bottled water) on stirplate the evening prior (target >18 hrs) * sparged with 4L due to the need to add the entire volume of yeast starter. sparged add’l 1L and held aside in case needed post-boil. * hops were 5.9% AA so used slightly more than 1 / 0.5 oz to compensate (28.8g boil / 14.4g aroma) * immersion chilled to 60F and then transferred to fermenter. Cooled to 54F (couldn’t wait until 50F), oxygenated with stone 1 min, and pitched yeast * fermenter set at 50F; temp reached several hours after pitching. Visible bubbling the next morning. * OG = 1.060 (target hit) * still seeing occasional bubbles after 10 days. raised temperature to 61F for 4 days. SG = 1.016 (predicted 1.018)