Dry hopped lager. Primary at 14-16C for 1 week, 20C for 1 week then transferred to secondary and kept in freezer around 0-3C for 2 weeks. Dry hopped with 1 week to go until bottling. Gelatin added 3 days before dry hop started.
SRM: 3.5; OG: 1.056; FG: 1.013; ABV: 5.5%. http://www.fermentationriot.com/recipeviewer.php?beerID=47