Brewed Monday, March 9th OG 1.063-64 Mashed around 148-149*. Mash pH was 5.6 and same for sparge and then dropped down around 5.0 during the boil, though the pH reader was on the fritz, and it was hard to tell. The yield was only about 5 gallons. Pitched a large slurry of Harvest and a smaller slurry of Saflager 23. Pitched at 60* overnight as it cooled down to about 48* 12 hours later. Fermented around 50-52 for first few days, then 52-54 for a few more days (with gravity still around ...
Used ingredients I had on hand and some I decided to use up - hence lots of CaraMunich, and Munich 5 instead of Vienna. Used homegrown crystal hops instead of the hallertau in the original recipe and a single infusion mash instead of the original decoction mash.