Added 1.6ml of Lactic Acid to sparge water before adding it to the mashtun
Added 4.5 gallons to mashtun @ 180
Temp stable @ 164
First runnings: 3.6 gallons @ 18.6 brix (1.077)
Combined runnings: 8 Gallons @ 12.2 brix (1.049)
Volume in fermenter: 6 gallons
Pitched yeast @ 67
OG: 15.2 Brix (1.062). Hydro: 1.062
Started fermentation @ 68. Started to raise to 75 slowly throughout 3 days. When active fermentation slowed down, slowly raised it to 80 and let it sit at that until finished.
Kegged Dec 12 (night)
Volume of Combined Runnings
Volume in Fermenter
Measured Original Gravity
Measured Final Gravity
Very reminiscent of Chardonnay. Light body with hefty sourness. I contribute this to the amounts of acid malt and probably the yeast. Not enough funk to balance this out. Alcohol is not detectable. Fruity and pleasant nose. If brewed again, change the yeast, lower the acid malt, add salts, and swap the Vienna with Munich.