Use RO water with 10% phosphoric acid per 5 gals (or 5.5 pH). Add 1 tsp. calcium chloride (CaCl2) to mash. Sparge with same profile. Full fusion mash at 152°F (67°C) for 60 min. Mash out at 168° (76°C) for 10 min. Fly sparge with 168° (76°C) water to collect 6.5 gal (25 L) wort. First wort hops are added before the wort run off. Whirlpool hops for 30 min at 180°F (82°C). Boil 60 min. Yeast nutrient and ½ Whirlfloc tablet @ 10 min. Chill, add oxygen and pitch yeast. Ferment at 67°F (19°C) until complete. Cold crash and keg to 3–3.5 volumes.
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