Pale Wheat Malt 3000g
Bohemian Pilsner Malt 1500g
Caramunich III 150g
Spaecial B 150g
Carafa Special III 66g
I've decided to do something a bit more interesting with the mash so I'm using the double decoction schedule from the Braukaiser site. Mashed in with 13 litres to get a temperature of 50C for the protein rest, after 20 minutes I drew off a thickish portion of 5.5 litres which is currently resting for ten minutes at at 72C before slowly heating to boil for 15 minutes and adding back to the mash to bring it up to 65C. Then I'll do a second decoction for mash out at 75C.
I'll do a 90 minute boil with 50g of Hallertau Hersbrucker to get 15 EBU and then cool to cellar temperature (about 17-18C at the moment) and pitch the WLP300 starter, probably quite late this evening! I think I'll get about 20 litres at 1.050 if it all goes well, colour should be 59 EBC.
It's my first decoction mash and my first starter with a reclaimed yeast so the opportunities for disaster are numerous

Fingers crossed with this one!