Fruit Tart 4/19/2020 - Key Lime Pie

1 tbsp fermcap prior to boil
perform short ~5-10 min boil
recirc through heat exchanger back into kettle to lower 110F
acidify to pH 4.5 via lactic acid additions (~180 ml)
pitch lactobacillus source and cover with plastic wrap and let sit 1-3 days until desired sour level as determined by pH (3.3-3.7) and taste
bring back to full boil and finish process like regular brew
add lactose with 20 min left in boil
18 g whirlfloc with 15 min left in boil
1 g gypsum with 15 min left in boil
add 10g (~4 tsp) of ground cinnamon at flameout
whirlpool 20 min
ferment at 68F with S-04
Add fruit towards end of primary fermentation

Brew Day notes:
mash temp 148 with probe, 154F at top - seems temp reading weirdly low in middle since when first started recirc it came out at 154F
mash pH 5.47
pre-boil gravity 1.038 (as read on refractometer)
post boil pH 5.3
pH at lacto pitch 4.4
pitched 1 32 fl oz container Trader Joes plain Kefir at 105 F

souring notes:
4/20, 4pm (about 15 hours into souring) pH = 3.89 per reading from Brent