Maibock

Yeast starter (2 days prior to brew day) DOUBLE THIS
add 4 oz Pilsen DME to 2 quarts spring water with 1/2 tsp yeast nutrient and boil for 15 mins.
Chill to 70 and pitch yeast, aerate using stir plate
(one packet will be in mason jar, manually aerate periodically)

Mash
Using LME to DME conversion for extract amounts, since recipe called for 3.3 lbs Pilsen LME and 2.5 lbs Munich LME (and I want to add ~half at early and late times in the boil)

https://www.brewersfriend.com/lme-dme-conversion-calculator/

3.3 lbs LME = 2.7 lbs DME
2.5 lbs LME = 2 lbs DME (Keystone does not have Munich DME, so weigh out the LME)

Steep grains (4 lbs total) in 3.5 gallons distilled water with minerals as noted in Water Chemistry section for 60mins at target temp; raise to mashout temp, and sparge as noted. Add boiling top-off water and bring to boil, adding hops/extras per schedule.

1/2 the DME and LME at 15 mins into boil; remaining 1/2 at 15 mins left in boil

Chill to 52F. Pitch yeast, aerate, and place in temp-controlled mini-frig to ferment

*** Save 2 quarts wort to sanitized growler (that can have a cork/airlock added), save 1 tsp yeast slurry to separate sanitized container. Refrig both.

When main fermentation has substantially slowed, take saved wort and pitch yeast to it, allowing to ferment vigorously. Then, add back to main fermentation and allow it to complete at 52F.

Perform a diacetyl rest (raise temp to 62F) for 2 days.

Then lager (35F) for 7-8 weeks.

Xfer to sanitized keg, carbonate, and bottle.