German Pilsner Malt              87.5%

Briess Carapils                  12.5%

 

Warrior Hop (15% AA)   60 min     27.7 IBU

Hallertauer (4% AA)    10 min      2.4 IBU

 

MASH @ 66°C - 60 min

 

WYEAST #2206

 

Ferment at 10°C for 12 days, then increase by 4°C per day up to 18°C, 18°C 2 days then decrease by 4° per day until 2° is reached. Lager @ 2°C for 3 weeks

 

Winner Silver Medal in Lager Category @ Beerfest 2016