Inaugurator Bock beer.

13.5 pounds belgian pils malt. 2 pounds great western Munich malt (organic).
4 gallons 140 degree water - mash for 45 minutes, add 2 gallons 160 degree water, remove 1.5 gallon of initial mash water, to raise mash temperature to 150+ degrees. Continue mash for 45 minutes.

Sparge with 7.5 gallons 170 degree water.

Boil to 6.5 gallons. 42 gm Hallertau 75 minutes
Boil to 5.5 gallons. 14 gm saaz 20 minutes.

Wyeast 2487 Helles bock
o.g. 1.072 f.g 1.015 (estimations)

Ferment in old beer refrigerator initially. New beer cooler for secondary fermentation.