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Ingredients

Amount	Name	Type	#	%/IBU
4.00 kg	Pilsner (2 Row) Ger (3.9 EBC)	Grain	1	80.0%
0.50 kg	Corn, Flaked (2.6 EBC)	Grain	2	10.0%
0.50 kg	Rice, Flaked (2.0 EBC)	Grain	3	10.0%
0.4 g	Amylase Enzyme - Mash 60.0 min	Other	4	---
5.0 g	Mosaic (11.50%) - Late Hop 15.0 min	Hop	5	2.8 IBU
95.0 g	Mosaic (11.50%) - Flame Out 5.0 min	Hop	6	21.4 IBU
110.0 g	HBC 431 (15.00%) - Dry Hop 2.0 days	Hop	7	0.0 IBU
Yeast	US-05 Safale American - DCL/Fermentis	Yeast	8	-

Name	Description	Step temperature	Step time
Mash in (Temperature)	Add 17.0 l of water. Heat to 63.1 c	60.0 c	30 min
Mash step (with Amyloglucosidase) (Temperature)	Heat to 60.0 c over 10 min	60.0 c	90 min
Mash step (Temperature)	Heat to 78.0 c over 10 min	78.0 c	10 min
Sparge (Temperature)	Add 18.0 l of water. Heat to 78.0 c	78.0 c	30 min
Boil (Temperature)	Heat to 100.0 c over 20 min	100.0 c	60 min
Filtering
Fly sparge	Fly sparge with 0.8 l of water at 78.0 c