Mash at 70 degrees Celsius for 60 minutes at 1.25:1 ratio (10.47liters) mashout with 4 litres of boiling water and Vorlauf till first runnings are clear. Double batch sparge with 76 degree Celsius water to get to pre-boil volume. Pitch yeast at the starting fermentation temp of 18.3 degrees Celsiis and ramp up to 20 degrees Celsius after 3 days at initial fermentation temp. After 10 days of primary fermentation rack to a keg or bottling bucket and carb to 1.8 volumes.