- RO water plus 75:25 CaCl : CaSO4 ratio in mash, NaCl & MgSO4 in kettle
- Mash to reduce protein and for dryness with rests at 51 C, 62 C, and 68 C
- Pitch temp 62-64 F, keep below 69 F for 48 hours, then let free rise
- Final gravity ~4 P
Biscuit leads with notes of daisy, marmalad, mint and black currant. Roughly even malt-hop balance is at once rich and crisp. Dry finish is accentuated by moderate bitterness and slightly coarse biscuit flavor. Marmalade flavor lingers along with a touch of malt and daisy.