96% Weyermann extra pale pilsner malt
4% Weyermann Vienna malt
16 g Magnum @ 60 min
15 g Mittelfrüh @ 15 min
Gypsym, CaCl, Protafloc, Brewer's Clarex, gelatin.
Mash in at 58 C
70 min at 63 C
20 min at 72 C
5 min at 77 C
Imperial G03 Dieter
600 Billion
Ferment at 14 degrees. When 2/3 of expected fermentation is complete, increase gradually to 18. Then coldcrash.
Carbonated with wort.