Brewed up 10 gallons of Bohemian pilsner yesterday, cleaning out some leftovers while using new 2014 crop Czech Saaz.
18 lbs. Best pilsner malt (last of a bag)
1 lb. crystal 10°
1 lb. MFB special aromatic (the last of that, too)
Mashed at 152°F for 90 min.
4 oz. Saaz 3.1% FWH
2 oz. Clusters 8% 60 min
4 oz. Saaz knockout
Boil for 90 min.
Split batch between WLP940 Mexican Lager and WLP833 German Bock. Both chugging along nicely at 50°F this morning.
Then, that evening, after a delicious supper of goat shoulder roast braised in red chile sauce (made from toasted Guajillo, Ancho, Mulatto, Cascabel, and New Mexican Red chiles), I went to the homebrew club meeting where we filled two 30 gallon bourbon barrels from a nearby distillery with 1.090 doppelbock.