Let mash rest 45 min to ensure full conversion at low mash temp, stirring the mash at least every 10 min, then start re-circ for 20 min or until wort is clear, then start lauter. Ideally temp gets over 160F, but not required, only that wort is clear.

Collect 80 gallons in the boil kettle (will top off with room temp RO before adding whirlpool hops)
Add first wort hops and 1 tbsp fermcap as kettle is filling
For batch 1, continue to lauter as much volume as possible in the HLT and use that for strike in on batch 2.

Note 75 min Boil time for DMS reduction with significant Pilsner malt.

boil and whirlpool hop quantities are per 3 bbl batch, dry hop quantities are for combined 6 bbl batch
18 g whirlfloc G 15 min before end of boil
15 g yeastx-82 min before end of boil

At end of boil, add ~30 gal of room temp RO to bring total volume close to 105 gal and temp to 170 F.
Then whirlpool hops and whirlpool for 10 min. Then add 50 ml lactic acid to try to hit pH of 5.0 and let rest 15 min to settle trub. Then knockout through HX to FV.

Get batch 1 as cold as possible, down to 35 F if possible. Add 25 g ALDC directly to FV after batch 1 knock-out.
Knock out batch 2 to target 50 F for start of fermentation - adjust flow as needed. Set controller for 53 F.

Add 02 through carb stone at 1 L/min for 45 min

pitch 2x 500g packs Saflager S-23