Slightly different than last time, I kept the grain bill the same, but am using Magnum for the bittering hops.
10 gallons Bohemian Pilsner
10 lbs pilsner malt
7 lbs munich malt
1 lb vienna malt
1 lb carapils
Mash in with 7.5 gallons at 165F for mash temp of 154F. Hold 1 hour.
Sparge with 7.5 gallons 180F to collect 12.5 gallons in boil kettle.
1.5 oz Magnum, 60 minutes
1.5 oz US Saaz, 15 minutes
1.5 oz US Saaz, 5 minutes
Pitched onto the yeast cakes from batch 127.
Pitched at 50F, hold at 50F for 12 days. Removed from freezer on Nov 22.
Raise to 65F for 24 hours, actually until Nov 24.
Lager at 34F for 40 days. Put into lager on Nov 24, should be done lagering on Jan 5.