For 20 Gallons:
SG: 1.050 FG: 1.008 ABV: 5.6%
Strike Temp: 155 F Mash Temp: 149 F Vorlauf Temp: 162 F (35 Min.) Sparge Temp: 172 F (65 Min.) Water to Grain ratio: 1.5 quarts Gallons of wort to collect in Kettle: 24.5 Boil Time: 90 Min.
Grain Bill: 36 lbs. Bestmalz Pilsener Malt
Hop schedule: First Wort: 8 oz. (Aged 2011 Magnum 13.1% A.A./6.3% Beta) 90 Min. 8 oz. (Aged 2011 Magnum 13.1% A.A./6.3% Beta) 90 Min. 8 oz. (Tettnang 2.1% A.A./ 2015 Crop Year) 45 Min. 4 oz. (Tettnang 2.1% A.A./ 2015 Crop Year) 15 Min. 4 oz. (Tettnang 2.1% A.A./ 2015 Crop Year)
Yeast: White Labs 830 German Lager
Fermentation: Cool wort to 46F and allow to free rise to 50F. Diacetyl rest after 75% of fermentation is completed (at approx. 65 F). When completed, lager at 34 F for about 30 days.
Water Salts: Bitter Profile Gypsum: 13.5 Grams Sodium Bicarbonate: 4.05 Grams Calcium Chloride: 8.1 Grams