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*lactic acid addition: 290 uL (sparge) - no lactic acid in the mash since using acidulated malt * half gypsum in mash, half at start of boil (5.5g ea). add calcium (5.6g) at start of boil (per Vinnie) * Celeia is just a Styrian Goldings variety so it can be substituted (I had to do this) * Vinnie’s recipe called for Simpson’s Best Pale Malt (not Thomas Fawcett MO) but this isn’t available at LHBS * trying the 3-step mash profile he shared with me (i reduced first rest to 20 min from 30 min suggested). Ferment at 68F * pitched 1L starter (using Propper can) with full packages of WLP645, WLP648, and WY5526. Strains based on VC and Milk the Funk descriptors, stir plate @ ~70-75F * starter quite cloudy with krausen after 48 hrs. with perhaps some but not high acetic acid, so decided to chill culture and likely use the entire volume to pitch. I stopped this faster than expected as most articles talked about needing up to a week to get strong growth * OG = 1.038. Pitched the entire yeast culture barring ~6 oz withheld and jarred to be stored in the refrigerator * on Aug 3 (2 weeks), several bubbles a minute observed. SG = 1.009 (corr) * on Aug 8, no bubbles observed. SG = 1.007 (corr) * on Aug 18, FG - 1.005 (corr). Transferred to CO2 purged keg via CO2 transfer. == ORIGINAL NOTES FROM BREWER’S RETREAT BELOW Recipe from Vinnie: Water Additions: Gypsum Calcium Chloride Malt: 63% Rahr 2-Row Malt 27% Simpson Best Pale Malt 7% Wyrmn Acid Malt 3% Rolled Oats Hops: Sterling 6.40 alpha 4 oz 75 minute Celeia 3.40 alpha 3 oz 30 minute Celeia 3.40 alpha 3 oz end of boil / whirlpool Adjuncts/Other : n/a O.G. 8.50 plato (1.034 SG) T.G. 0 - .25 plato ABV 4.50% – 4.75% ABV 35 BU’s Start fermentation at 68F. Maintain 68-76F until terminal.