35L Brewzilla or G30 Grainfather

29L Kettle Full; ~23L (in fermenter)

1. Heat Strike Water to achieve 65°C mash temp (~7°C above strike is typical).
2. Add minerals to Strike or Foundation water.
3. Mill the grains and mash at 65°C for 60 minutes.
4. Ramp up to achieve the mash out temperature of 78°C. If you cannot heat your mash, aim to get your wort in kettle and begin heating early to attenuate any residual enzyme activity.
5. Batch sparge with 77-78°C water, or top up as necessary, to obtain about 29 liters of wort
6. Boil for 90 minutes, adding hops according to the schedule.
7. At flame-out, whirlpool for 5 minutes then stand for 5 minutes.
8. Chill the wort to below 16°C, aerate with pure oxygen or filtered air, and pitch the yeast. 1 x 11g sachets of Lalbrew NovaLager, or 2 x 11 g Lalbrew Diamond Lager yeast.
9. Ferment at 15°C for 7 days, then allow free rise to 18°C for 4 days or until pass diacetyl test.
10. Dry hop at 65-75% apparent attenuation (1.021-1.015)
11. Ensure 7-10 PSI top pressure on the beer before crashing to 6°C. Lager the beer for a further 7-14 days.
12. Chill to 0°C. Filter if crystal clear beer is preferred.
13. Carbonate to about 2.65 volumes CO2
14. Keg, bottle, or can as desired.

Enjoy!