YS0003 Pacificana 09/02/2022

Add first wort hops and fermcap when start filling kettle

Note 90 min boil for DMS reduction due to high % of pilsner malt.

boil and whirlpool hop quantities are per 10 bbl batch, dry hop quantities are for combined 20 bbl batch

DO NOT add any whirlfloc
yeastx-82 with 15 min left in boil

perform a short whirlpool and settle before adding whirpool hops and then run through HX and back into kettle to achieve 170 F whirlpool temp (might need to stir or bypass HX to make sure kettle has even temp). When at 170 F, add whirlpool hops and proceed to whirlpool as normal.
Add lactic acid towards end of whirlpool since massive amount of dry hops is going to raise the pH. knock out for 65 to 72 F target.

When at 65 to 70 F pitch entire contents of yeast brink with cosmic punch and ferment at 68 F

When density is at 6 Plato or below, set temp control to 75 F

After terminal gravity is reached and stable 2 days and passed diacetyl and acetaldehyde, soft crash to 60 for 1 day. Then harvest yeast and add dry hops.

Rouse dry hops 1x per day for 3 days. When gravity is stable 2 days in a row and passed diacetyl and acetaldehyde check, crash to 32F.

1 day later, dump trub and add biohaze and antiox-C and hook up to C02. DO NOT add any biofine. Add more Lactic acid as needed to bring final pH below 4.5.

Condition 1 to 2 weeks at 32 F until no hop or yeast burn and mouthfeel is smooth.

Carbonate to 2.6 vol C02.