Pilsen Ale

 This was an unabashed attempt to recreate Czechvar, which is one of my favorite beers.

GRAIN	GRUIT
9.5# Pilsner	0.75 oz German Magnum
0.5# CaraPils	2 oz Czech Saaz
2# Pearl	1 oz Czech Saaz
	YEAST
	Safale US-05

PROCESS:

1. Clean and sanitize EVERYTHING.
2. Heat 24 quarts of water to 165 degrees F.  Add to grain in mash tun.
3. Allow to sit (mash) for 60 minutes.
4. Drain liquid (wort) from mash tun into kettle while showering additional hot water over over grains (sparging) until draining wort no longer tastes sweet.
5. Save 2 quarts of wort to add back into boil.
6. Bring wort to a boil.  WATCH FOR HOT BREAK and turn down heat when it begins to prevent boil-over.
7. Set countdown timer for 60 minutes and add 0.75 oz Magnum hops.
8. At 45 minutes add remaining 2 quarts of wort.
9. At 15 minutes add 2 oz Saaz.
10. At 10 minutes add Whirlfloc.
11. At 0 minutes add 1 oz Saaz and turn off heat.
12. Cool to 65 F and move to fermentor.
13. Pitch yeast, add airlock.
14. Ferment at ~67 F for 2+ weeks.  Time is your friend.  
15. Siphon to secondary fermentor and allow particulates to settle out.
16. Keg at 10 PSI.
17. Share and Enjoy!

This beer produces a lot of sediment, but is meant to be clear.  Using a secondary fermentation process is key.  It came out too hoppy for my taste, so I made a note to reduce the hops in the next iteration.