2/3 RO, 1/3 A2 tap. Strike with 2.5 gal for a protein rest temp of 133F. Add 1g each, CaCl and CaSO4. Hold for 10-15 minutes. Add 1.7gal, hold for a sacch rest at 150F. Hold for 30 minutes, vorlauf, and begin lauter. Acidify 4.5gal sparge to 5.00. Add 1g CaCl and CaSO4 and 3g MgSO4 to BK. Copper up to 7gal, boil 90 minutes. KO as cold as possible, oxygenate wort, repitch Bayern lager yeast from pils. Ferment at 51F.
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