7,00 kg Pilsner
3,00 kg Vienna Malt
1,00 kg Caramel Malt
0,50 kg Melanoiden Malt
0,20 kg Acid Malt
0,20 kg Torrified Wheat
60,00 g Perle - Boil 75,0 min
50,00 g Hallertauer Mittelfrueh - Boil 45,0 min
50,00 g Tettnang - Boil 10,0 min
1,00 Whirlfloc Tablet - Boil 10,0 min
2,00 tsp Yeast Nutrient - Boil 10,0 mins
Protein Rest 50,0 C 30 min
Saccrification1 62,0 C 30 min
Saccrification2 68,0 C 30 min
White Labs WLP833
2nd gen yeast.
Ferment at 9C for 11 days,then increase temp to 16C for Diacetyl rest for 3 days.
Mature at 2C for 5 days and then prime and bottle