Infusion. 14,5 final boiler, 13,5 final fermenter (actually x l real; see below), final keg = 11 litre. Add lactic in keg (88% lactic acid) at a rate of 0,75 ml per litre of beer.
Whirl 95 °C (1,5 minutes, 12 g/l): 87 g Mistral+ 87 g Nectaron; + 50/50 Citra/Mistral (25,9 + 25,9) g dry (4,7 g/l) in 11 litre keg
15 litre in kegs estimated (subtracting yeast and sediment):
2,5 l deadzone for 12 l or less final fermenter. (must increase dead zone by 0,2 l when 14 litre final volume to 17 l; 0,5 when 17-20 litre and up; 1 l above 20 l
IPA whirlpool liquid absorption by hops: ~ 5x loss by weight of hops (which I didnt do; only added 1 litre) (would've been a 1,5 L loss in this case 5.5A; so 17,5 L final)
Yeast: Escarpment Thiol Libre v.2 gen 4
Water chemistry: Added 100 ppm CaCl2 (assume dihydrate): 9,2 g in mash water.
Added 5,6 ml 1 Molar Lactic acid in 8 litre sparge water
Résultats: OGL. 1,032, couleur très pâle
After kegging: Added 15 ml of 1/20th strength 88% lactic acid.
Taste: Balanced, refreshing. Excellent.