A light summer, all Saaz pils, fermented with dry lager yeast but in a summer cellar where temps will probably not get below 60*.
Grain bill:
Vallet malt light 8 lbs
Briess Carapils 4 oz
German Munich malt 4 oz
Belgium Caramel Pils 4 oz
Hops
Saaz 2 oz 60 min
Saaz 1 oz 45 min
Saaz 1 oz 1 min
Yeast
Saflager s-23
Brewed 8/5/13 OG 1032 started in kitchen 65*
Transfer 8/8/13 1010 68*
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