DAS Beer 3

DAS Beer 3

1.045 - 1.010 (Munich) 4.6% ABV

1.045 - 1.008 (Nottingham) 4.8% ABV

1.045 - 1.011 (S-04) 4.5 & ABV

35 IBU

THE MALTS:

23 lb Weyermann Pilsner

5 lb Weyermann Dark Munich 

1 Lb Weyermann CaraFoam

THE HOPS:
1.5 oz Pilgrim (9.1% AA) - 60 min (19.64IBU)
1.5 oz Hallertauer Mittelfruh (4.7% AA)- 30 min (6.92IBU)
1.33 oz Hallertauer Mittelfruh (4.7% AA) - 15 min (3.69IBU)
3 oz Hallertauer Mittelfruh (4.7% AA) - 5 min (3.8IBU)
2.5 oz Hallertauer Mittelfruh (4.7% AA) - 0 min (1.07IBU)

YEAST:
One package on each in one three fermenters:
S-04
Nottingham
Munich

WATER:
29 lbs grain = 9.4 gallons strike water needed.
Additions:
4.78g gypsum per 15 gallons
4.78g Epsom per 15 gallons
2.12g CaCl per 15 gallons
5ml Lactic Acid in Mash

Sulfate:Chloride = 6.46

DAS Beer 2 had good bitterness (similar ratio), but not crisp (so I am adding more sulfate).

Brew day notes:

Strike Temp: 144 - 136 (intended) / 144-138 (actual)

Mash Temp: 148 (still high. pocket of heat in the mash. added about a gallon of water to cool it down)

First Runnings: 1.076

Total Volume: 19 gallons - 16.75 (16.5 intended)

Preboil Gravity: 1.045 (1.043 intended)

Target O.G.: 1.048 (dilute to 1.045)

Actual O.G.: 1.050 (16.75g) / 1.048 (17.25g) / 1.045 (18g) (Then I spilled about two or three gallons onto the porch (disconnect on HLT disconnected) very close to 15g left)

Mash Ph - 6.01 (5.5 (which was my intended Ph) after adding lactic acid, but that was very late in the mash)

Fermented at 66-67

Raised to 75 for four days

Cold Conditioned (40s) for ____ days.