Add 1 tbs of CaCl2 and 8 ml 85% phosphoric acid to hit 5.4 mash pH. However, since mash pH has been hitting lower than expected, will leave out the acid this time until measured. CaCl2 is to account for high SO4 in Serano source water. Munich water has very low SO4, so this is to reduce hop bitterness.
Standard Munich Dunkel style, using WLP838 (Southern German Lager). I had planned to use WLP833, but forgot to order, so this will be done with 2 vials of WLP838 (with expiration date of Jan. 25, 2015; about 30d old). Will use nearly 15 lbs of Munich malt, rounded out with 5 lbs of German Pilsner, CaraMunich and Carafa II. These are all Weyermann malts. Also, will do protein rest for 20 minutes at about 122F, then 60 minute mash at 152-154.
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