Make a starter the day before with yeast. Mangrove Jack M41 yeast, WLP570, or Fermentis BE-256. 100-150g DME and 1L of water (1.5L pre-boil). 24+ hours before pitching.
Treat water according to Excel. Mash at 65°C for 60 minutes (17L of water - strike temp 71°C).
Sparge with 14L of treated water for 20 minutes.
Boil for 70 minutes, add sugar for the last 5-10 minutes.
Cool to 18°C and pitch the yeast.
Ferment at 17-18°C for 2 days and raise the temp by 2 degrees until you reach 26°C. Whole fermentation process lasts 7-10 days. Maybe install a blow-off tube.
140-150g of table sugar for priming (2.5-3 volumes of CO2).
Maybe keep it in the fridge before competition.
Serve in a tulip glass at 4-10°C.