Heated 11 gallons of filtered water, Added 1 gallon to mashtun @ 165 for pre-heat
Added 5 gallons to mashtun @ 168
Temp after 5 minutes: 163
Dough in @ 161
Temp after normal stirring: 152
Mash started @ 152
Mash ended @ 152
First runnings: 3.2 Gallons @ 18.6 Brix
Added 4.5 gallons to mashtun @ 182f
Temp stable @ 166
Combined runnings: 7.7 gallons @ 11.8 Brix
Post boil voilume: 6 gallons
OG: 15 Brix (1.061)
Pitched yeast @ 69 after 1 minute of oxygen
Used WLP530 this time as LHBS did not have it in stock at the time
Dryhopped October 22 (Day 6)
Kegged Ocober 27
Volume of Combined Runnings
Volume in Fermenter
Measured Original Gravity
Measured Final Gravity
Thin mouth feel. Low or non existent aroma from dry hopping. Funk is at a minimum. Slight alcohol in the aftertaste but otherwise very clean and crisp beer taste. Very drinkable but not a shining star. Gentle but pleasant nose. Extremely cloudy and required finings and multiple pints to clear it. Probably because of the dry hop edition. Good beer but not something I'd like another 5 gallons of. 40/50. No off flavors, so filtering seems to do the trick.
If brewed again: Add more hops at flameout, use proper ale yeast, add some salts (calcium chloride), remove the acid malt, and skip the dry hop edition.
EDIT: After a few weeks in keg, this beer got much better. Still, tannins are slightly present. If sparge water would have been treated wih acid, this would most likely turn out to be a winner. Will brew again as is, but with salts added.