Mash in at 122° F (50° C) and hold for 20 minutes, monitoring pH if necessary. Hold for at least one hour. Mash out at 168° F (76° C), and sparge at 170° F (77° C). Sparge enough volume for a 90-minute boil and add first-wort hops.
Add 1 Whirlfloc tablet at 15 minutes and then the 5-minute hops.
After the boil, stir wort vigorously to create a whirlpool and precipitate out the trub, adding the whirlpool hops and continuing to stir to keep the hops in suspension. Chill wort to 48° F (9° C) as quickly as possible, run off into a fermenter, oxygenate, and cold-pitch yeast starter.
Ferment at 48° F (9° C) until signs of fermentation are evident (usually within 36 hours). Ferment at 50° F (10° C) for the next two weeks, and then allow temperature to free-rise to 55° F (13° F) and ferment until activity slows. Conduct a diacetyl rest at 60° F (16° C) until terminal gravity is reached (3 to 7 days) before crashing the beer to lagering temperature. Rack beer and harvest yeast from primary to use for Imperial Pilsner. Cold condition for at least 1 month at 35° F (2° C) before packaging.
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