DAS Beer 5

DAS BEER 5
Fünf
1.045 - 1.009
4.7% ABV
33 IBU

Same as DAS Beer 3 and 4 (Best instead of Weyermann):

THE MALTS:

23 lb Best Pilsner

5 lb Weyermann Dark Munich 

1 Lb Weyermann CaraFoam

New Hop Schedule (Emulating DAS Beer 4)
THE HOPS:
1 oz Magnum (14.1% AA) - 60 min (18.5 IBU)
2 oz Hallertauer Mittelfrüh (3.6% AA) - 30 min (5.3 IBU)
2.5 oz Tettnang (4.0% AA) - 20 min (4.5 IBU)
2.5 oz Hallertauer Mittelfrüh (3.6% AA) - 5 min (2.2 IBU)
3 oz Tettnang (4.0% AA) - 5 min (2.9 IBU)
2.5 oz  Tettnang (4.0% AA) - 0 min
1.5 oz Hallertauer Mittelfrüh (3.6% AA) - 0 min

YEAST:
2206

WATER:
29 lbs grain = 10 gallons strike water needed.
4ml Lactic Acid in Mash, brah.

Additions:

Per 15 gal:

Gypsum: 10.5 grams

CaCl2: 1.5 grams

Epsom Salt: 5.25

Per 5 gal:

Gypsum: 3.5 grams

CaCl2: .5 grams

Epsom Salt: 1.75

	Calcium	Magnesium	Sodium	Sulfate	Bicorbonate	Chloride
Crawford	32	2	12	75	36	6
811	12	2	11	12	35	11

Brew day notes:

Strike Temperature - (It always spikes when the circulation starts; next time make strike temp 5 degrees below desired mash temp, and allow to rise. I added about one gallon of water to cool mash down, which may be the procedure to continue since that has happened the last few times with fine results.

Mash Temp - 146 

First Runnings - 7 gallons / 1.075

Total Boil - 19 gallons / 1.046

Post Boil 17 gal / 1.054

Dilution 1 - 18 gal / 1.049

Dilution 2 - 19 gal / 1.045

Dilution 3 - 

Fermentation Temps:

Lagered at 40 degrees starting 9/10/18

Fermentation:
Make graph from notes

Racked off yeast, lagering: 9/14