Mosaic Pilsner - German Pils

3.75 gallons of water to 155F, and shoot for 146-148F and mash for 90 minutes or until fully converted. Might need to mash a bit longer when mashing at that low a temperature, but you want to do the lower temperature because this beer needs to finish crisp.

After mash is converted, sparge with 3.75 gallons @ 168.

Bring to a boil, and start the timer. Going for a 90 minute boil. Boil for 30 minutes with no hops, then at 60 minutes add first hop addition; at 50 minutes add .5 oz of hops; another 1 oz after flameout @170 degrees while chilling.

Chill wort to 55F and pitch your yeast. Ferment for 12 days and add dry hops for another 2 days; then cold crash over 3 days and keg. Let it lager for another 2-3 weeks at 35ish.

Changes for 2nd attempt: remove 2 oz dry hops (updated to 1 oz); maybe think about US05 (don't think it's necessary)