Mash at 70 degrees Celsius for 60 minutes at 1.25:1 ratio (10.47liters) mashout with 4 litres of boiling water and Vorlauf till first runnings are clear. Double batch sparge with 76 degree Celsius water to get to pre-boil volume. Pitch yeast at the starting fermentation temp of 18.3 degrees Celsiis and ramp up to 20 degrees Celsius after 3 days at initial fermentation temp. After 10 days of primary fermentation rack to a keg or bottling bucket and carb to 1.8 volumes.
Ca 64 Mg 11 Na 31 SO4 43 CL 89 HCO3 107
Home Dark Mild. should be on the hoppy side of balanced