Hops
4.12 AAUs added @ 20, 15, 10, 5
16.37 AAUs added at flameout for 5 mins before chilling
3oz dry hop in primary when yeast at 90% attenuation. 4-5 days before crashing
Mash temp: 153 for 60 minutes
Mash pH: 5.42
Finished pH of beer: 4.35
Ferment cool, around 62 degrees, and slow rise to 67 as you reach full attenuation.
Finished water profile (in ppm's):
55.8 Calcium
9 Magnesium
23 Sodium
12 Sulfate
100 Chloride
Next time I think I would try Wyeast 1318, bumping the finished chloride to 100, and aiming for a finished pH of 4.5 (based on pH tests I've done on Julius and Haze.)
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