Brew with 65-75% RO water. Mash schedule should begin with doughing in with 2.25 gal to a protein rest temp at 130-133F. Hold for 20 minutes, then add 1.5 gal of boiling water to sacch rest at 153F, hold for 30 minutes. Remove a little more than a 1/3 of the mash, and bring to a boil. Boil for 10 minutes and add back to main mash to hit mash out at 165F. Add 1g each calcium chloride and gypsum to both MT and BK. Acidify 5 gal sparge liquor to 5.20 pH. Copper up to 7 gallons, boil 90 minutes. Pitch plenty of yeast into cool wort (under 60F).
Overdue, but this was certainly one of the best beers I made this year. A promising step into the world of decoction, despite some bumps along the way. I could have consumed a million half liters of this beer.
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