3.2 kg JW Pils
900 g JW Vienna
260 g Weyermann carapils
260 g JW wheat malt
9 gm Saaz B 6.71%AA and 9 gm cascade 6.3%AA @ 45 min
13 gm Saaz B and 13 gm Cascade @ 20 min
half a tablet of irish moss @ 20 minutes
18 gm Saaz B and 18 gm cascade @ flameout
US-05 yeast
Sacc rest with 9L at 66°C for 60 minutes, then sparged with 18L at 76°C.
