Use all Detroit H20. Perform a protein rest @ 130-133F with 2.5 gal water add 2g CaCl. Add 1.25gal boiling water to hit a sacch rest of 153F. Acidify 4.5gal sparge water to 5.20 pH. Copper up to 7 gal, add FWH and 1g gypsum, .5g CaCl to kettle at lauter start. Boil 90 minutes. WP 10 minutes, KO as cold as possible. Pitch yeast below 60F. Rack to CO2 flushed keg near end of fermentation.
Finished at 1.007. Didn't get to rack this into a keg before fermentation ended. Real high attenuation. Between attenuation, and over-shooting target OG, ended up being a pretty unbalanced beer. Drank a bit more like a big, hoppy helles than a German pils. Would've needed a solid 10 IBU more just to achieve a balance.
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