2 yeast packs in a 1.25L 24 hr starter for EACH fermenter.

Accolades:
2nd out of 30 American Lagers in the 2016 Indiana Brewers Cup (Score 42)
1st in the 2017 NHC First Round (Score 42 from 1 Master)
*Silver in the 2017 NHC Final Round (Score 44 from 2 Masters)

The key to making this great is getting the FG to 1.008. The NHC Final batch finished at 1.008 and was noticeably better with more "pop" than my 1st Round batch (FG 1.010). A 60 minute+ rest at 146 or so is key, in my opinion.

Hybrid of Coors Banquet & Budweiser. Both beers use approx 70:30 barley:adjunct

Coors: 70% 2-Row and 30% Corn
Bud: 70% 6-Row and 30% Rice

This beer uses approx 90:10 6-Row:Corn. Decreasing the adjunct keeps the beer w/i style guidelines but it still actually tastes like beer. Most of my macro-hating beer snob friends like this beer, FWIW.

The batch brewed for NHC 1st Round in early Jan-17 was a 6 gallon batch and used WLP 840. This batch split between WLP840 and WLP850. Submitted bottles of WLP 840 to NHC Finals. 850 made a Heineken-like lager... a perfectly decent beer but the 840-half was more to-style. WY2007 also works well for this beer, and WY2035 is great but only has seasonal availability.