Recently brewed Double Down again and it was amazing and gone. So time to get another batch brewed. Last time I changed the recipe slightly and will follow those changes again.
25lbs Pale Malt (2 row)
3lbs Wheat Malt
2lbs Flaked Wheat
1lb 8ozs Flaked Oats
1lb Table Sugar (Added with dry hop)
1oz Amarillo @ 30mins
1oz Amarillo @ 15mins
2ozs Citra, Amarillo and Galaxy whirlpool for 15mins @ 148F
4pkgs (8billion cells) Juice yeast
4oz each of Galaxy & Amarillo dry hopped 2 days before FG
Added 3g of gypsum, 8g calcium chloride, and 12g magnesium sulfate to bring the water to 50ppm calcium, 19ppm magnesium, 38ppm sodium, 100ppm chloride, 106ppm sulfate and a chloride/sulfate ratio of .94
Not much to note.