Cooler basement temperatures using SF Lager Yeast from White Labs and some cracked crystal malt steep
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 ?F (65 ?C). Hold at 149 ?F (65 ?C) until enzymatic conversion is complete. Raise the temperature to mash out at 168 ?F (76 ?C). Sparge slowly with 170 ?F (77 ?C) water
Found this recipe on line. I will put tasting notes up when beer is ready.