Use RO water and adjust with CaSO4, CaCl, MgSO4, and acidulated malt. Mash at 148°F (64°C) for 60 min using HERMS through HLT. Mash out at 170°F (77°C). Use counterflow wort chiller, transfer to fermenter, and pitch yeast at 66°F (19°C). Ferment at at 68°F (20°C) for 10 days before diacetyl rest at 71°F (22°C) until day 14. Dry hop at end of primary fermentation 3 days prior to cold crashing. Remove trub on day 14 and cold crash to 38°F (3°C) over 3 days. Allow to clear for 6 days before transferring to kegs. Force carbonate to 2.3 vol. (4.6 g/L) CO2.
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