Mash in with 12L at 68C for target temp of 66C Mash out at 70C Sparge with 11L at 80C
Split from a 10 gallon mash, 5 gallons separated for souring and this 5 gallons gets one additional lb of DME to darken color and increase OG. the missing quarter ounce of cascade used for bittering will be used to dry hop a small portion of the sour beer WATER PROFILE Use "4 grams of calcium chloride for each 5 gallons of brewing water, and add 7 grams of gypsum to your brewing water with the calcium chloride." in straight RO water (not DI'd) 15 gallons of water prepared = 12 grams calcium ...