One of my bitters wasn't ready to rack (%&@# West Yorkshire yeast is a true top cropper, takes forever to drop), but my lagers were. So I brewed Classic American Pilsner yesterday.
10 gallons, OG 1.055
16 lbs. six-row malt
6 lbs. flaked maize
Mashed in with 1 tsp CaCl at 152°F for 60 min, add hot water infusion to raise to 162°F for 15 min.
Boil for 90 min. This time I did not add any lactic acid or acid malt to the mash, as I usually do with pilsners, as I am trying to get more of that grainy six row character, and my last few have been a little too smooth. We'll see how this turns out.
2.2 oz. Saaz FWH
2 oz. Cluster 45 min
1.8 oz. Strisselspalt 5 min
Split between yeast cakes of WY2038 Munich and WY2206 Bavarian. The clarity between the helles I racked into kegs was noticeable. The 2308, which used an extremely fresh smack pack, was clear and bright, while the 2206 was slightly hazy. Nothing that 6 weeks of lagering can't fix.