Five gallon batch with only additions going into the mash. Do you have a way to monitor your mash pH? I use ez water calculator. Just found it was the easiest and quickest for me.
Unfortunately, I don't. I plan on buying a a pH meter before my next batch.
Finally got around to brewing this on Saturday. After using ez water calculator and the report I posted, I added:
Strike water:
Gypsum: 2g
CaCl: 5g
Epsom salt: 1g
Sparge:
Gypsum: 1.7g
CaCl: 4.4g
Epsom salt: 1g
I also threw in 5oz of acid malt which brought my mash pH (according to ez water calculator) to 5.4. I didn't want to add more acid since 5oz is already 3% of the grist, and I read that more than that can give it funk.
Final water profile was:
Ca 136
Mg 14
Na 18
Cl 195
SO4 100
Cl:SO4 1.96
Sadly it didn't go as well as I'd hoped. I mashed at 152 for an hour while heating up my sparge water. For some reason I didn't think I had enough sparge water (even though I measured it) and it was too hot, so I ended up dumping some ice in it to bring it to my target temp. Preboil was a little under 6 gallons, post boil was around 5. Added flameout hops and whirpooled for a little over 20 minutes until the wort hit 175. Left the whirlpool hops during the chill (not sure if this is recommended either).
Took the gravity before pitching the yeast... 1.060
No idea how I was over 20 points under my target OG, but I'm pretty bummed about it. Maybe next time I'll boil for 90 instead of 60 min.
For the dry hops, I added the 1oz of citra a couple days ago (3 days after brew day) and plan on adding the galaxy/mosaic when I get home later. I've heard of people dry hopping during fermentation, but the krausen is very thick with this yeast, and the pellets just stuck to the top. If this happens again later, should I give it a stir so they get mixed in with the beer or leave the krausen alone?