Mash grains at 148-150°F (64-66°C) for 60 minutes. Mash out at 168-170°F (76-77°C). Vorlauf prior to lautering. Use a big healthy starter of either WLP 810 or Wyeast 2112 San Francisco lager yeast. I used three yeast packs in 2.25 L starter wort, on a stir plate at least 24 to 36 hours prior to brew day. Settle and decant spent starter wort. Oxygenate wort prior to pitching, 1.5 L/min for one minute.
Pitch at 60-62°F (16-17°C). Ferment at 62°F (17°C) for three to four weeks. Dry hop the week before racking. Rack and condition for at least three weeks onto 2 oz (57 g) of Biofine clear (optional).
Primary fermentation for 21-28 days at 62°F (17°C).
Secondary fermentation for 21 days at 35°F (2°C).
Forced CO2 to carbonate (2.3-2.5 vol).
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