8# Weyermann Pils Malt
1# Weyermann Munich Malt
1# Carapils (Dextrin Malt)
Wyeast 2308 or 2206
- Make a yeast starter, keep the yeast starter at 60F
- Mash at 152F
- Boil for 2 hours with evenly spaced hop additions
- Chill wort and pitch yeast.
- Drop temp. to 50-52F to ferment for 14 days.
- Drop to 36F to condition another 7-14 days until clear.