1) Boiled 7 gals of tap water with half campden and added salts after boil

2) Forgot to add rice husks to the bottom but mashed in at 170 and recirculated after adding husks - mash ph read 5.2 without lactic acid

3) Closed lid and set timer for 70 mins

4) After mash time, vorlauf and wort was clear after about 1/2 gallon

5) 2 gal Sparge water start ph 9, added 1.5 tsp of lactic acid overshot low. Cut with tap water and baking soda to 5.4ph and began sparge

6) Didn't have enough sparge water so separately boiled and added another gallon to get to 6.5 gals pre-boil - mash ph 5.2 | Pre-boil OG 1.068

7) Boiled, followed hop schedule, then cooled to whirlpool temp. Didn't whirlpool but hop stand and recirculated through hop spider.

8) Cooled, transfered to fermenter, and put in ferm chamber at 66, aerated with reg air filter pump for 30 mins and pitched yeast starter

9) Aggressive fermentation, then slowed, checked gravity at 8 days - FG 1.019 on target

10) Cooled to 60F, added dry hops, flushed headspace with CO2, and let sit for 5 days

11) After 5 days, dropped to 38 to crash for 48 hours and closed transfer to sanitized and purged keg