On water, the brewery said:
“We would use 0.6ml per Litre of AMS in all of our brewing water. We’d also put 0.66g of Gypsum per kg the grist.
So essentially, we are edging the water balance towards more sulphate. It’s a ration of roughly 1.5 sulphate to chloride. This is to tighten up the flavour a bit. It’s already a malty and rich beer, it doesn’t need to be made any softer by the water.”
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