Mash grist and 1 oz. of any hops on hand that are past their prime at 148°F (64°C) for 90 min, ramp to 162°F (72°C) for 10 min, and mash out at 170°F (77°C) for 5 min. Target a mash pH of ~5.4–5.5 with phosphoric acid. Run off into kettle and add additional phosphoric acid to achieve a final kettle pH of ~5.2. Conduct a 60 min boil with the aforementioned hop additions. At the end of the boil, cool wort to 175°F (79°C) and add whirlpool hops; hold for 20 min. Chill wort to 52°F (11°C), then pitch 2 packs of Cellar Science Berlin lager yeast (24 g). Ferment at 52°F until terminal gravity. Add dry hops and ALDC, let free rise to 55°F (13°C) for 3 days. Package beer with sulfited gelatin solution and Abstrax terpenes (S. Hemisphere). Serve!
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