Brewed Nov 2023. Trying to make something resembling a Munich Lager, in more than ingredients. RO water, 1gm Gypsum, 2gm CaCl, 1gm Epsom salt. 4oz Acid malt to reduce mash pH. Full volume mash, no sparge. Tasted like PBR at kegging, hoping for better when it finishes lagering.
H20 5.25gal Strike 160F Mash 5,86gal PreBoil 5gal Post Boil 3.75 Fermenter 3.5 Gypsum 1.2, CaCl 1.2,Epsom Salt 1.2, Canning Salt .2