I'd be interested in getting your take on BoPils too, Thirsty_Monk!I have been brewing this beer commercially since April.
Thirsty...what's your opinion on Bestmalz Pils for use in a BoPils?
Thirsty Monk, what temp schedule do you use for the fermentation? I have been letting the temp rise for diacetyl rest, but I don't think that is what is done by the commercial brewers over there. Their ferm temp is about 48 - 50 F until about 1 deg plato above the FG, then they start cooling, before the wort completely ferments out. I used it for my last 12 gal batch and it seems to work good. With ton of yeast of course.
I actually read description of Czech Lager, written by Czechs and they indicate that some buttery flavor is desired.
bluesman Best Pilsner Malt is VERY good malt.
Blend it with another pilsner malt (like Castle Pils) and you will be close enough.
If you use it straight it will be too clean.
You could remedy this with soma caramunich.
I blend Weyermann BoPilsner malt with Castle Pilsner and still add some caramunich to it.
I do not use "traditional" fermentation schedule.
This is for the reason because I do not use "spunding" for maturation.
So I keep fermenter at 52F and at the end of fermentation I raise it to about 60F for couple of days.
I use this schedule because I used it at home with good results.
Traditional fermentation schedule is lowering temp as they would not shock the yeast when they rack it to the cellar for maturation and "spunding".
Pawtucket Patriot you can find Krusovice in Minneapolis at Surdyk.