Significant change in water profile. Dilute 50% of tap water with distilled water estimates on pH of mash due to equipment
Scaled back fermentables a bit due to boil over. Also lost some beer due to the top blowing off during fermentation. All in all probably lost 1-2 gallons.
Celebrating end of winter with a burst of hops. Using up some American C hops that are aging. Similar to Deschutes Red Chair NWPA. https://www.homebrewtalk.com/threads/red-chair-nwpa-clone.360189/
Water Profile 10g Calcium Chloride 2g Epsom Salt 2g Gypsum 5ml Lactic Acid (Instead of Acid Malt) Add to Mash Change: Reduced Hops by 2 OZ To keep with 2OZ packages (Except the Centennial)