Use all Detroit H20. Perform a protein rest @ 130-133F with 2.5 gal water add 2g CaCl. Add 1.25gal boiling water to hit a sacch rest of 153F. Acidify 4.5gal sparge water to 5.20 pH. Copper up to 7 gal, add FWH and 1g gypsum, .5g CaCl to kettle at lauter start. Boil 90 minutes. WP 10 minutes, KO as cold as possible. Pitch yeast below 60F. Rack to CO2 flushed keg near end of fermentation.