I know this thread has been revived time and time again and I've read through a good portion of it, but as I get set to brew this in a couple weeks I haven't found anything relating to the water profile.
I use distilled water and add salts from there. If Yooper is still watching this thread, what was your water like for brewing this beer? Or if anyone else has built up from distilled with a good result, what did your additions look like? Im think around 100ppm Ca and then bumping the sulfate up a good bit to help for a drying effect like i wouold in most IPA's or DIPA's but would love to hear what other people did. Thanks!
I probably wouldn't go to 100 ppm of calcium, unless you can't help it, but I didn't boost my sulfate too much, around 150 ppm or so. Mash pH of around 5.4.