am making a golden bock ala Glissade this weekend, and am just curious - does anyone know if SN employs a decoction or step mash for their lagers? i was thinking of doing 20 min @ 145-47 then ramping (takes 15-20 min to jump 10 degrees) to 158 for 30 min and then ramping to mashout, but was curious if anyone has any detailed specs.
85% Weyermann and Best Pils 50:50
10% Weyermann Munich
2.5% Crystal 15L
35-40 IBUS Magnum @ 60min
2oz each Tett & Mittlefruh @ 5min