Fast Lager method will be used. Starting at 50F, until 50% attenuated. Increase to 65F until FG is stable for 3 days. Decrease to 34F for 3-5 days.
mostura = 19l lavagem = 26l Mash 68C OG 1054 FG 1013
Split batch added rye runnings after boil.
Soft Pils Salts. Ferment at 11C to start. 6oz (170g) acidulated malt