Mash-wise, we doughed in at 121 F. for 30 minutes. Sugar rest was at 148 F. Unlike the 1996 recipe memorialized in 25 Years of Homebrew, we did NOT do any decocting on this particular brew. OG was not specifically recorded per the notes (I don't keep the notes, my brewing partner does), but was high enough to call for dilution. I am certain we arrived at an OG well above 1.050, probably just below 1.060. Call it a 1.058 beer and you're safe.

Yeasts were the Wyeast 2247 (?) and the White Labs WLP 830 (??, my brewing partner is a typical number-head engineer who routinely fails to record the English-language descriptions of yeast strains in his notes. Maybe I should take back the note-taking function---NOT!). Basic German lager yeast, particularly the crisp rather than malty variety, works well.

Actually, I think the winning beer was a mix of the two yeasts. There are certain details of the process of the winning beer that you don't really want to hear about, including a cracked carboy and emergency transfer out of primary, etc. I know you can relate...