Mash 158f 100% AW including sparge, top,off with Ro water, possibly do a reverse mash to increase foam stability. Mash even higher at 162f and let cool off to 152f for 60 minutes.
Guiness style stout.
Adapta??o
Cherry stout for Christmas time.
Check out mash temps (140 - 150 deg) and low acid water with gypsum and calcium chloride.