Treat 6.8 gallons of RO water with 3.7 g calcium chloride and 1.7 g gypsum. Single infusion mash at 149°F (65°C) for 60 minutes. Pull grains and sparge with 1 gallon of RO water treated with 0.6 g calcium chloride and 0.3 g gypsum. Adjust pH of sparge water to 5.6 or slightly lower using 88% lactic acid. Add first wort hop addition of Citra before bringing wort to a boil. Add remaining hop additions as listed. At flame out add last hop addition and hop stand for 25 minutes at 175°F (79°C). Chill wort to 68°F (20°C) and pitch yeast. Primary fermentation for 14 days. Rack and package.
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