Pale Ale

-strike calc from BF for 154 trying to hit 149, dough in temp 149.2!

• little over hour mash, 146 finish
  --ph 5.28 10 minutes in, when all in kettle before hot break = 5.42
  -8.4 or so in kettle which is actuelly something like 8 when temp correction factor taken in
  
• 45 boil as planned
  -final volume 6.5 or so, 6.2 in fermentor
  -1.058 gravity
  -almost 2 minutes O2, pitched mayed 1/3 packet Lutra at 92.7, set fermentor to 91
  -ph in whirlpool 4.37, add just a tiny bit of boiled baking soda end of whirlpool, boiled 1.8g and maybe only added .5g, knockout pH 5.42
  --looks light brown color, much darker than expected, might look like old school pale
  -pretty much all estimates were right!
  
  -up and running same night
  -done in about a 1 1/2 day, hydrometer read 1.012, ph 4.27
  dry hop day 3, cooled to 57 first
  -day 4 crashed to 38 and transfered to 3g ascorbic, 25mg campden and 1 1/8 teaspoon biofine
  -unfortunately it's cloudy after several days, taste a little sharp from hops etc, very dry finish, it should taste a lot smoother and good be pretty good in a few weeks, ph 4.37