[quattlebaum]

So i brewed a 8.5gal batch and split it into 5.5 Gal and 3 Gal. Pitched 5.5 with 2 packs of dehydrated 34/70 and 3 gal batch with a proper starter of Wyeast 2206. They both finished at 1.016. Interesting thing is that 34/70  PH dropped from 5.63 (post boil PH) to 4.58 and 2206 PH dropped from 5.63 (post boil PH) to 4.7.
They are both a little high in my mind but it is what it is i suppose.  PH and brewing continue to elude me sometimes i wish i never even purchased that damn PH meter:) 

Recipe: Munich Dunkel Lager   TYPE: All Grain
Style: Munich Dunkel
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 19.6 SRM      SRM RANGE: 14.0-28.0 SRM
IBU: 22.5 IBUs Tinseth   IBU RANGE: 18.0-28.0 IBUs
OG: 1.054 SG      OG RANGE: 1.048-1.056 SG
FG: 1.014 SG      FG RANGE: 1.010-1.016 SG
BU:GU: 0.416      Calories: 151.6 kcal/12oz   Est ABV: 5.3 %      
EE%: 72.00 %   Batch: 8.50 gal      Boil: 11.72 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------
Starting Water (ppm):         
Ca:   66      
Mg:   20      
Na:   27      
Cl:   18      
SO4:   36      
HCO3:   262      

Mash / Sparge Vol (gal):   7.73   /   6.23
RO or distilled %:   0%   /   0%
         
Total Grain (lb):   17.3      

Adjustments (grams) Mash / Boil Kettle:         
CaSO4:   0   /   0
CaCl2:   1.5   /   1.208926261
MgSO4:   0   /   0
NaHCO3:   1   /   0.805950841
CaCO3:   0   /   0
Lactic Acid (ml):   0      
Sauermalz (oz):   0      

Mash Water / Total water (ppm):         
Ca:   80   /   80
Mg:   20   /   20
Na:   36   /   36
Cl:   43   /   43
SO4:   36   /   36
Cl to SO4 Ratio:   1.19   /   1.19
         
Alkalinity (CaCO3):   235   
RA:   166   
Estimated pH:   5.59   Actual PH was 5.53
(room temp)      

Total Grain Weight: 17 lbs 5.5 oz   Total Hops: 3.09 oz oz.

>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
15 lbs 1.9 oz         Munich Malt (8.0 SRM)                    Grain         1        87.2 %       
1 lbs 8.0 oz          Munich Malt (10.0 SRM)                   Grain         2        8.6 %         
11.6 oz               Carafa II (Weyermann) (430.0 SRM)        Grain         3        4.2 %         


Name              Description                             Step Temperat Step Time     
Mash in           Add 7.78 gal of water at 165.2 F        155.0 F       75 min       
Mash Out          Heat to 170.0 F over 10 min             170.0 F       10 min       

---SPARGE PROCESS---

Fly sparge with 6.21 gal water at 170.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.048 SG   Est OG: 1.054 SG
Amt                   Name                                     Type          #        %/IBU         
2.51 oz               Hallertauer [4.30 %] - Boil 60.0 min     Hop           4        19.7 IBUs     
0.58 oz               Hallertauer [4.30 %] - Boil 20.0 min     Hop           5        2.8 IBUs     


---FERM PROCESS-----------------------------
50 degrees 2 weeks.