Mash with 1.5 quarts of water per pound of grain. Use a decoction schedule, pulling a 30-minute decoction with half of the Pilsner malt while the main mash rests at 130° F (54° C). Boil the decoction and return it to the main mash to raise the temperature to 149° F (65° C), and hold for 90 minutes. Mash out, lauter, sparge, and boil according to your usual methods. After the boil, add oxygen for 1 minute and pitch yeast at 70° F (21° C). Fermentation temperature should be kept between 50° and 52° F (10° to 11° C) for two weeks before beer is racked to secondary. Raise to 65° F (18° C) for a two-day diacetyl rest, then lager at 34° F (1° C).
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