mash @ 68° C for 90 min
primary fermentation @ 18° C for 7 days
secondary fermentation @ 18°C for 7 days
a) dry hop 10L with 12g Citra pellets
b) add 15g dried Juniper Berries (crushed and soaked in german rye liquor, "Korn" for 48h) for 3 days before bottling