Bierstadt Helles

Mill grains, mash in at 131°F (55°C), and rest 10 minutes. Slowly raise to 144°F (62°C) and rest 25 minutes. For the first decoction, pull about one-third of the mash to a separate vessel, slowly raise to 160°F and rest 10 minutes, then bring to a boil for 10 minutes. Reunite and mix the mash, which should be about 160°F (71°C), and rest 25 minutes. For the second decoction, pull about one-third of the mash to a separate vessel, and bring to a boil for 10 minutes. Reunite and mix the mash, which should be about 169°F (76°C), and mash out. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters of wort), depending on your evaporation rate. Boil for 70 minutes, adding hops according to the schedule.

After the boil, chill to about 44°F (7°C), aerate wort, and pitch yeast. Ferment at 48°F (9°C) for 14 days, then lower by 2°F (~1°C) per day to 40°F (4°C), and hold 5 days or until the beer passes a forced diacetyl test. Then lower 2°F (~1°C) per day to 32–34°F (0–1°C) and lager for at least 4 weeks. Package and carbonate to 2.8 volumes of CO2.

They use 34/70, but I'm going to use 2206