2/3 RO, 1/3 A2 tap. Perform a protein rest @ 130-133F with 2.5 gal water add 1g CaCl and CaSO4. Add 1.25gal boiling water to hit a sacch rest of 153F. Acidify 4.5gal sparge water to 5.00 pH. Copper up to 7 gal, add 1g CaSO4, 1g CaCl to kettle at lauter start. Boil 90 minutes. WP 15 minutes, KO as cold as possible. Pitch yeast at 50F. Rack to CO2 flushed keg near end of fermentation, and allow pressure to build and remain.
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