Kettle soured with 64 oz of Mango Goodbelly for 2 days. Fermented half the batch with 2 packets of US-05 and the other half with amalyse enzyme and Omega Gulo yeast; the Gulo batch got dry hopped and no hops in the other.
Split from a 10 gallon mash, 5 gallons to sour on 32 oz Mango Goodbelly, then boil. 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 chloride and 21 grams of gypsum