Mash at 67°C for 60 minutes, pH 5.4-5.5
(Water Ca 30, Na 30, Mg 6, Cl 64, SO4 56, HCO3 16)
Mashout, sparge and boil for 60 minutes
Chill to 17°C
Ferment at 18°C for 7 days, then at 21°C for 7 days
Bottle and carbonate to 2.2 vol CO2 (cca 105g of sugar per bucket