58.3% (35 lbs) Light Munich
33.3% (20 lbs) German Pilsner
8.3% (5 lbs) Vienna
Dough in at 120 degrees with 1.3 Qts / pound. Pull 40% of the grist, bring to 150 degrees and rest 20 minutes. Bring the decoction to a boil and boil for 25 minutes. Add back to main mash in hermes system. New temperature 149 degrees. Raise temperature of mash to 160 degrees over 1 hour period. Sparge until gravity of extract falls to 1.020.
4 oz 4.5 AA Tettnanger for 60 minutes
3 oz 4.5 AA Tettnanger for 20 minutes
Slurry of Wyeast Czech Pilsner yeast from primary of Bohemian Pilsner. One drop olive oil put in each carboy.
Ferment in high 30's and low 40's for six weeks. Raise fermentation temperature to 50 for additional 3 weeks. Transfer to secondary and let beer lager in high 30's for two more months. Force Carbonate.