~12 oz. of dextrine malt (or whatever you like for head retention, cara-foam, cara-pils, etc.)
1.5 oz. saaz 5.8% @ 30min
1.0 oz. saaz 5.8% @ 10min
1.0 oz. saaz 5.8% @ 0min
0.75 oz. saaz 5.8% @ 60min
Mash/Grains: Infuse 4.41 gal at 157.2F to get first step of 148F for 60 minutes -with 30 minutes left, pull decoction 1.
Mash/Grains: Heat decoction 1 to 158F, let it rest for 10 minutes.
Mash/Grains: Heat to a boil for remaining 15 minutes of Mash rest.
Mash/Grains: Return decoction 1 slowly to main mash, until you get to 158F in main mash. Any remainder should be cooled to 158F then added in.
Mash/Grains: Immediately pull decoction 2 and bring it to boil during this 30 minute 158F mash rest. Return decoction 2, whole thing. You want 168F or higher ideally. I batch sparged.
Boil: Bring wort to a boil. Start a countdown timer from 90 minutes.
Boil: At 60 minutes, add 0.75 oz. Saaz hops.
Boil: At 30 minutes, add 1.5 oz. Saaz hops.
Boil: At 10 minutes, add 1.0 oz. Saaz hops.
Boil: Terminate boil and add last round of 1.0 oz. Saaz hops.
Preparation: Chill the wort, whirlpool, siphon to carboy, aerate with aquarium pump through hepa filter off and on until reached 30 minutes of pumping time (letting foam subside as necessary and counting time to a total).
Fermentation: Pitch dry yeast directly into fermenter at about 68F by this time. Then place your carboy in a lager freezer set to 50F with 1 degree differential, so it quickly is taken to 50F. Wait 2 weeks.
Fermentation: After 2 weeks or so, ramp up 1 degree every 12 hours to 62F and finish out a week at 62F.
Other: Rack to keg, chill to 32F, store for 1 month, then enjoy.