8 lbs German Pilsner (50%)
6 lbs - Vienna (38%)
2 lbs - Munich (12%)
Dough in w/ 3 gallons of water for Protein Rest @ 131F for 20 minutes. Add 2 gallons at 160F to reach Beta Rest at 145F. Immediately pull approximately 1/3 of total in thick mash and heat to 158F and hold for 20 minutes. Heat that portion to a boil for 20 minutes, stirring constantly. Then add it back to the main mash to reach Alpha Rest at 158F. Immediately pull approximately 1/3 total in thick mash and heat to boiling for 20 minutes, stirring constantly. Then add back to main mash for mash out at 168F.
0.78 oz Perle 8%AA for 60 minutes
1.25 oz Hallertau Mitthelfruh 3.5%AA for 15 minutes
1 oz Hallertau Mitthelfruh 3.5%AA at flame out
Irish Moss at 15 minutes
Wyeast 2124 Bohemian Lager in 1 Gallon starter (I did this in 2 stages to reach the full gallon)
Oxygenated w/ O2 stone for 30 seconds before pitching.
Fermented at 44F for 24 days. Diacetyl rest for 2 days in mid-60sF. Lagered at 35F for 2 months