Hefelimen Pie Brew Session

Yeast starter is 1.5L with 154g DME. 2.1 or 2.2mL lactic to achieve pH of 5.5 in HLT. Added 1 gallon of water following ferulic rest to the mash tun as the thickness looked a bit stiff. As a result, added about 0.5mL lactic to get in the 5.4 pH range. First runnings are 1.057. Overall, the brew day sucked as the pump and the randall were clogged and I had to resort to gravity feed. I'm done with the plate chiller and I'm going to buy a better immersion chiller. The wort turned out well in the end so we shall see how it goes. 5/5/18 - fermentation is going strong, lots of activity 5/8/18 - primary appears to be complete as foam has dissipated. 5/17/18 - racked to secondary with a can of lime juice concentrate. Pulled 1.022 on the pycnometer, which is appropriate given 8 additional points from the Chefeweizen due to the lactose. The flavor is interesting, subdued phenolics with a definite tartness that I wouldn't describe as limey, followed by an almost chocolate flavor. I think the creamy lactose and carabrown malt flavors intermingle for the chocolatey note. I'm going to give this a couple more weeks in the tank and then bottle it up. 5/18/18- about 1cm of foam and steady airlock activity. Looking at the can of lime juice concentrate, there are 224g of sugar total, so effectively 0.5lbs of sugar via high fructose corn syrup. That puts this addition at roughly 4 points at the top end. So 1.053 adjust OG and assuming 1.022 TG, I get essentially 4% on this beer. That's less than what I wanted, but not bad. 5/19/18 - second fermentation is essentially done, foam has dissipated almost entirely. It's probably sometime around 6/1 that I will bottle this up. 6/1/18 - bottled today. 1.023 on the pycnometer. There's a definite lime flavor there. It's tough to sense some of the more delicate flavors without carbonation, but there's a much fruitier profile on this than the Chefeweizen. I'm eager to try it.