kellerpils Brew Session

133F protein rest temp. Had to add 12-16oz of cold A2 water to get temp in line. Held for 15 minutes 5.20 sparge pH. (about .25gal A2 water) 153F sacch rest. Held for 30 minutes, then began vorlaufing. 1.069/5.47 first runnings. 1.035/5.59 2nd runnings 1.011/6.03 final runnings. 1.040/5.53 pre-boil. Added 13mL phos to BK. 1.052 O.G., 5.28 post-boil. Brew was pretty smooth overall. After checking my 2nd runnings, I added 5mL phos to the last 2 gal of sparge water I had. Surprisingly, I ended up with the highest pH final runnings I've probably ever seen. Adjusted BK pH. Very surprised to see such a high O.G., while still hitting ideal FV volume. A 9 point jump in SG is pretty typical from pre-boil to post-boil for this batch size/boil length. Really not sure what happened. Could've used .5gal more sparge liquor. Probably would've helped my final runnings. I got damn near every drop of wort out of that mashtun. Changed yeast last minute to Munich lager. Was concerned with viability of last harvested yeast. Swelled 2 smack packs, and pitched at 59°F. Left around 53°F to let fermentation start, was bubbling around 24 hours later. Moved temp down to 50°F.