I. WATER REQUIREMENTS:
Total mash water needed 8.98 35.9
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18 (@164.50 TO ACHIEVE 153)
Remaining sparge water volume 4.48 17.9 @ 174 degrees
WATER USAGE:
Grain absorption losses -1.5 -6
Mash Lauter Tun dead space -0.25 -1
Amount going into kettle 7.23 28.9
Boil off losses -1.5 -6
Hops absorption losses -0.23 -0.9
Amount going into fermentor 5.5 22
Total: 8.98 35.9

II. YEAST- 1.5 L. Starter--24 Hours

III. LAGERING THE BREW:

1. PITCHING: Pitch yeast at 62 F. just until you see first sign of fermentation.
   
   
2. INITIAL FERMENTATION: Lower temp to 45 F. for two weeks
   
   
3. DIACETYL REST: Now raise temp. to 62 degrees for 3 days.
   
   
4. LAGERING;
   A. Rack into carboy cooling 5 Degrees per day until you are down to 40 F. Wait 6 weeks.
   B. Cool down to 33-35 F. for 3 days.
   
   Condition Bottles: Condition bottles at the same temp as primary fermentation at for about 14-21 days. Raise the temp on them to that 62 degree range for about 2-3 days and then end up lowering the temp down to 33-35 degrees for a few weeks as well. This is because, the fermentation that occurs in the bottles with the corn sugar will end up leaving a hint of Diacetyl flavor again. So you rest them and lager it again. It produces a pretty clear/crisp lager.