2000 ML yeast starter made 3 days prior with 1056 on stir plate. Ferment at 65DF for 2 weeks primary then cold crash before kegging. DH added at day 7 of fermentation. Cold crash at 46DF for 2 days prior to kegging
Mash @ 148 for 60 minutes. Calcium Chloride: 1.5g Epsom Salt: 2.5g Kosher Salt: 3.5g