2.5g table salt, 9.5g calcium chloride, 3.5g calcium sulphate. Just a pasteurizing boil for 15 mins as no boil hops. Pressure around 9 to 10psi or 2.4 volume. Any higher and gets bitterness
all grain amber Bock beer. R.O. water
SRM 2-6; OG: 1.044 – 1.156; FG: 1.009 – 1.014; IBU: 25 – 45; ABV: 4.5 – 5.8% https://homebrewacademy.com/new-zealand-pilsner-recipe/
2.5g table salt, 16g calcium chloride, 5g calcium sulphate. Just a pasteurizing boil for 15 mins as no boil hops. Short hot mash won't give up 1.09 mote likely 1.07 or 6.