23L ro water split into:
16L ro water + 5L tap water for mash
7L ro water + 2L tap water for batch sparge
Additional water for dilution after boil:
3L tap water
My tap water has kind of a balanced profile.
Mash for 1 hr @ 66c, adjust ph with lactic acid if needed
Mash out @ 78c for 10 min
Drain mash, add the 9L sparge water @ 78c and wait 10 min, drain again into boil kettle.
Volume +/- 25L
Boil 60 min
Add hops as scheduled
Add the sugar and syrup at 15 min to go.
Volume should be about 21L after boil including hop/protein loss, sg of 1.092, add 3L of tap water to get to sg of 1.082.
Temp at pitching yeast 17c, keep cool for 24 before letting free rise