https://www.homebrewtalk.com/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/
Targetting 50/50/50 (Ca/Cl/S04) balanced profile with mineral additions in boil. About 100 ppm CaO3 total alkalinity.
Lowering mash pH with 300 ml (10 oz, 1/3 qt) of mature Sauergut. Ran calculator and that should get me in the ballpark of 5.4.
Package with 0.3 g sodium metabisulfite. This will reduce oxidation without inhibiting yeast.
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