11.0 kg Pilsner
1.0 kg Wheat flaked
80.0 g Northern Brewer in Boil 75.0 min
70.0 g Saaz in Boil 10.0 min
5.0 g Calcium Cloride in Mash
1 Whirfloc tablet in Boil 10 min
2 tsp Yeast Nutrient in Boil 10 min
Triple infusion
Protein rest at 55C - 10 min
Saccharification at 63C - 50 min
Saccharification at 72C - 20 min
Thiriez brewery
5 liter Starter
Ferment at 22C until FG 1012,
drop temperature to 12C and mature for 2 weeks.
The yeast comes from the Thiriez Brewery in France which I visited in Aug 2017