1.Aim for a 2-1 Chloride to Sulfate ratio, add .4 tsp of calcium chloride
2.20 min addition actually means adding after the boil is done and holding the temp for 20 minutes (it will naturally cool down on its on and that is fine)
3.Flame out temp is 160F or 71C, let it sit for 10 minutes
4.Ferment normally, 8 days into fermentation, add the dry hops
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