So I started my first Brut IPA. The base is a 1.058ish OG with Pilsner Malt (NY Excelsior) and .5 lb acid malt mashed at around 148F
Being true to the methods for Brut IPA I will do no bitter addition. I'm going to do a 5 min addition of .5oz Amarillo and a 2oz Amarillo whirlpool addition for 20 mins at 170F. Then some dry hopping to be determined.
One 10g packet of Glucoamylase will be added to the fermenter when adding Kviek Voss.
Edit: It took a capful of 88% Lactic Acid to get my Ph under 5 where the Glucoamylase is happy.