Invert is #2
Process water is 75% RO H2O, and 25% A2 H2O. Strike with 2.7 gal, target 153F, add 4g gypsum and 11mL (10%) phos to mash. Acidify 5.75 gal sparge water to 5.20 pH. Copper up to 7 gal, add 4g gypsum, 1g CaCl to kettle, boil for 60 minutes. Add Invert #2 in last 5 minutes of boil. Cool to 66F, pitch yeast.
This has been on tap for maybe 3 weeks. Color is a hair shy of caclulated. Right in between gold and orange. Sugar and sweet malt in the aroma, fruity yeast esters and hops dance about. As 1318 is wont to do, lots of complexity of the palate--malt, sugar, hops, yeast, and water minerality all hold hands and sing. The kind of beer for drinking and sharing, and never drawing too much focus to itself as to undermine its service.
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