I think I'm going to try this with around 9lbs pilsen, 1 lb. munich, .5 lb. car pils, and hallertu all the way through to about 25 IBUs.
For cooler style mash tun what would be the best method? Two step at 146 then 155? Do you need a protein rest.
Also, if I do a one liter starter of WLabs, should be a 100 million cells so after 24 hours I should have about 150 billion kicking right?
Primary around 2 weeks at 50, diacetyl rest 48 hours at 60, then 4-6 weeks at 40 degrees in secondary....then keg it.