Bavarian Hefe
Specifics
General Information
Method: All Grain

Was supposed to mash at 153 but ended up low and struggled to raise the mash over the first 30 mins.  

Should have used rice hulls or not been so greedy when lautering. 
Recipe
Water Profile
Source: RO plus additions
Sulfate: 11 ppm
Calcium: 30 ppm
Magnesium: 0 ppm
Chloride: 7 ppm
Sodium: 15 ppm
Notes: 6ml of lactic acid to mash water 2ml added to sparge
Fermentation
Primary: 10 days @ 62° F
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