Way to go Jim! Care to share the recipe and process?
9lbs Wyermann pils
3lbs Gambrinus vienna (though im switching to Best on both malts next time)
5 gal mash with distilled, 8gm CaCl, acid adjust to 5.2
5 gal sparge with distilled, 3ml lactic
Mashed 90 min at 150F
90 min boil
14gm Magnum at 60
Wyeast 2308 1/2 gallon oxygenated starter
Chill to 48F and pitch. Step up 1F per day to 68F.
At terminal gravity chill to 30F and pitch gelatin.
After 5 days rack and bottle at 2.5 volumes