Robobrew Batch 3

Treat water to achieve 150 ppm chloride and 75 ppm sulfate. Combine milled grains, salts, and 5 gallons (19 L) of hot water to achieve a mash temperature of 156 °F (69 °C). Add phosphoric acid as needed to reach a mash pH of 5.4. Sparge with 3 gallons (11 L) of 178 °F (81 °C) water dosed with 1 mL (~1/4 tsp.) of 75% phosphoric acid. Boil the wort, adding Whirlfloc as noted.

At the end of the 60-minute boil, add 2 qts. (1.9 L) of cold water to cool the wort to 195 °F (91 °C) before adding the whirlpool hop addition. The lower temperature reduces hop isomerization. This is probably unnecessary at home where the smaller volume and shorter timescale will limit the amount of bitterness contributed. Whirlpool for 75 minutes.
Place the dry hops into the fermenter. Chill wort to 64 °F (18 °C), transfer to fermenter, and aerate. Pitch yeast, using only a pinch of the WB-06. No rehydration is necessary. Hold fermentation at 64 °F (18 °C) for three days, then allow to warm to 66 °F (19 °C) until fermentation is complete. Crash cool to 32 °F (0 °C) for three days to drop out the yeast and hops. Prime and bottle or keg targeting 2.6 volumes of CO2.