Bavarian lager yeast (White Labs 833 German Bock or Wyeast 2124 Bohemian Lager)- Try with Fermentis S23
Option A:
Mash at 68*C
Option B:
Dough in with 4 gallons (15.1 L) of 100* F (38* C) water and allow to rest for 1 hour. Infuse one gallon (3.8 L) of near-boiling water every 15 minutes (6 additions total), stirring thoroughly after each addition. Mash out at 172* F (78* C). Slowly run off the sweet wort, sparging as necessary, to collect 8 gallons (30.3 L). Boil hard for 2 hours. Let wort rest 30 minutes, then rack and chill to 45–50? F (7–10? C). Oxygenate and pitch a large starter of yeast. Ferment for two weeks or until finished. Slowly chill to 28* F (–2* C), then rack again. Lager at 35* F (2* C) for 18 weeks.
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