22.5 lb - German - Pilsner (92.8%)
1 lb - German - Carapils (4.1%)
0.75 lb - German - Melanoidin (3.1%)
Strike in to mash temp. of 134F. Wait 5 minutes. Pull (thick) decoction of ~3.5 gallons. Heat to 156F, rest for 10 min. Heat to boiling. Boil for 5 min. Return decoction to mash for rest at ~156F for 20 min.
Our temps were a off. Strike temp went high, single decoction overshot the 156 by about 10-15F, and after re-infusion temps were still high, so re-circulated and then temps fell too low. Pulled out ~1.5G of wort and boiled and re-added to bump temp up. Was still low, but in the range, ~142F. This is gonna come out /dry/.
2.3 oz - Perle, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 32.28
1.3 oz - Hallertau, Type: Pellet, AA: 4, Use: Boil for 15 min, IBU: 4.53
1 oz - Hallertau, Type: Pellet, AA: 4, Use: Boil for 0 min
Munich water profile built up from mostly RO with just a few gallons of filtered water.
I prefer White Labs, but used White Labs 2124 Bohemian Lager yeast. Two packs in a 5L starter, spun on a stir plate for ~2 days, then decanted.