Total Water Needed [?]: 8.8 Gallons, 33.3 Liters
Mash Water Needed [?]: 3.66 Gallons, 13.85 Liters
Sparge Water Needed [?]: 5.14 Gallons, 19.45 Liters
Strike Temperature [?]: 164.33 F, 74 C
Pre-Boil Wort Produced [?]: 6.37 Gallons, 24.1 Liters
Allow to ferment at 48-52F for 2 to 3 weeks. A diacetyl rest at 8 to 10 degrees higher than fermentation temperature is recommended for 2-3 days near the end of fermentation. Check the gravity, and perform the diacetyl rest when gravity has dropped 2/3 to 3/4 of the way to the expected final gravity. Once final gravity is reached, lager the beer for 2 to 6 weeks at 38-44F before bottling or kegging.
If using an California Lager yeast, chill to 58-64F, pitch yeast, and allow to ferment at 58-64F for 2 to 3 weeks. Once final gravity is reached, proceed with bottling or kegging.
A secondary fermentation for one to two weeks to improve clarity and reduce sedimentation is optional.
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