18 Gallon Batch Size
R.O. Mash (12 gallons) Water Adjusted with 3.50 grams of CaCl, 2 grams of CaSO4, 1 gram MgSO4, 4 grams Sea Salt late boil.
R.O. Sparge Water Non-Adjusted (17 gallons)
21.5 Gallon Boil Size
30lbs. Weyermann Floor Malted Bo/Pils 2.3 SRM
5lbs. Weyermann Carafoam 2.0 SRM
.75lbs. Weyermann Acidulated Malt 1.8 SRM
Mash 150* 75mins.
90 min. boil
Czech Saaz 6.9% AA 55 grams @75mins, 60 grams @60mins, 50 grams @ 30mins.
Yeast Saflager 34/70 or WLP 802 or Diamond. I have used all three of these yeasts and honestly I can't tell much difference but 34/70 is my preference.
Ferment @ 49*-52* and raise to 65* for a diacetyl rest with about 5 points of gravity left. After fermentation is complete, cold crash @ 32* collect slurry and leave in fermenter for an additional week then keg.