I start by de-oxygenating all my brewing liquor by boiling the entire amount first, then cooling it down to my mash strike temperature.
I treat the entire brewing liquor with all minerals (mash and sparging water together) to a 1:2 ratio of sulfate to chloride after the de-oxygenating boil, but before cooling.
Mash for 45–60 minutes at 145–147°F (63–64°C).
At 60 minutes add the CO2 hop extract, targeting 30 IBUs. After the boil, cool the wort down to 170–160°F (77–71°C).
Oxygenate the wort at 1.5 L/min for 1 to 2 minutes with pure O2.