Brewhouse efficiency: 75% 
OG: 1.040 
FG: 1.006–1.008 
IBUs: 10 
ABV: 4.0–4.2%


3.7 lb (1.68 kg) Domestic 2-row -  or lager malt
1.75 lb (794 g) Flaked maize 
1.75 lb (794 g) Flaked rice 
0.3 lb (136 g) Acidulated malt


0.5 oz (14 g) Spalter [5% AA] at 60 minutes 
0.5 oz (14 g) Spalter at 0 minutes 
2 oz (57 g) Crystal, 4-day dry-hop during diacetyl rest


White Labs WLP860 Munich Helles or your favorite lager yeast, especially if you are planning to harvest and brew a particular style of beer afterward.

Whichever yeast you select, you need plenty. I stir a couple of smackpacks/vials into about ½ gallon (2 liters) starter wort for a day, then leave it for 3 or 4 days on the counter before refrigerating it the night before brew day. However you do it, hopefully you can come up with close to ½ cup (100 ml) of thick slurry to pitch. You can certainly get away with less.


Dough in with 9.5 quarts (9 liters) brew liquor at 162–164°F (72–73°C) for a strike temperature of 148–150°F (64–65°C) and rest for 60 minutes. I have very soft water and like to add ½ teaspoon calcium chloride and ¼ teaspoon gypsum to the mash as well.

After knockout, chill the wort to 48–50°F (9–10°C) before oxygenating and pitching the yeast.

Pitch the yeast or slurry into your 48°F (9°C) well-oxygenated wort and let it rock for a week before turning it up to 58°F (14°C) for 4 days. Check your gravity, but at this point it should be at or very near final gravity. Spend a couple of days dropping the temperature down to 38°F (3°C) before racking into secondary, carefully saving all of that awesome yeast. Add the dry hops, then rack again in four days to allow the beer to drop bright. Lager for at least a week. Add finings if you like, and bottle or keg.

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