Mash at 65°C for 60 min, 25L of water at 72°C for mash in
Sparge with 35L at 76°C
Boil for 60-90 min
Ferment at 16°C for 10 days
Bottle and carbonate to 2.5 volumes of CO2 - 120g of sugar per bucket
Lager for 4 weeks if possible
Serve at 10°C in a tall, narrow glass