So i brewed a 8.5gal batch and split it into 5.5 Gal and 3 Gal. Pitched 5.5 with 2 packs of dehydrated 34/70 and 3 gal batch with a proper starter of Wyeast 2206. They both finished at 1.016. Interesting thing is that 34/70 PH dropped from 5.63 (post boil PH) to 4.58 and 2206 PH dropped from 5.63 (post boil PH) to 4.7.
They are both a little high in my mind but it is what it is i suppose. PH and brewing continue to elude me sometimes i wish i never even purchased that damn PH meter:)
Recipe: Munich Dunkel Lager TYPE: All Grain
Style: Munich Dunkel
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 19.6 SRM SRM RANGE: 14.0-28.0 SRM
IBU: 22.5 IBUs Tinseth IBU RANGE: 18.0-28.0 IBUs
OG: 1.054 SG OG RANGE: 1.048-1.056 SG
FG: 1.014 SG FG RANGE: 1.010-1.016 SG
BU:GU: 0.416 Calories: 151.6 kcal/12oz Est ABV: 5.3 %
EE%: 72.00 % Batch: 8.50 gal Boil: 11.72 gal BT: 60 Mins
—WATER CHEMISTRY ADDITIONS----------------
Starting Water (ppm):
Ca: 66
Mg: 20
Na: 27
Cl: 18
SO4: 36
HCO3: 262
Mash / Sparge Vol (gal): 7.73 / 6.23
RO or distilled %: 0% / 0%
Total Grain (lb): 17.3
Adjustments (grams) Mash / Boil Kettle:
CaSO4: 0 / 0
CaCl2: 1.5 / 1.208926261
MgSO4: 0 / 0
NaHCO3: 1 / 0.805950841
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0
Mash Water / Total water (ppm):
Ca: 80 / 80
Mg: 20 / 20
Na: 36 / 36
Cl: 43 / 43
SO4: 36 / 36
Cl to SO4 Ratio: 1.19 / 1.19
Alkalinity (CaCO3): 235
RA: 166
Estimated pH: 5.59 Actual PH was 5.53
(room temp)
Total Grain Weight: 17 lbs 5.5 oz Total Hops: 3.09 oz oz.
-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
15 lbs 1.9 oz Munich Malt (8.0 SRM) Grain 1 87.2 %
1 lbs 8.0 oz Munich Malt (10.0 SRM) Grain 2 8.6 %
11.6 oz Carafa II (Weyermann) (430.0 SRM) Grain 3 4.2 %
Name Description Step Temperat Step Time
Mash in Add 7.78 gal of water at 165.2 F 155.0 F 75 min
Mash Out Heat to 170.0 F over 10 min 170.0 F 10 min
—SPARGE PROCESS—
Fly sparge with 6.21 gal water at 170.0 F
—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.048 SG Est OG: 1.054 SG
Amt Name Type # %/IBU
2.51 oz Hallertauer [4.30 %] - Boil 60.0 min Hop 4 19.7 IBUs
0.58 oz Hallertauer [4.30 %] - Boil 20.0 min Hop 5 2.8 IBUs
—FERM PROCESS-----------------------------
50 degrees 2 weeks.