6 lbs Vienna Malt
4 lbs Munich Dark Malt
1 lb Pilsner Malt
.75 lbs Caramunich III
1 oz Hallertauer (60 min)
.75 oz Spalt (30 min)
WLP830 German Lager Yeast
Protein Rest at 130F for 30min
Alpha Sacchrification at 146F for 30min
Beta Sacchrification at 155F for 60min
90 minute boil
Cooled to 55F and pitched yeast
