Peetster,
Saaz is the classic Pilsner hop, probably because it is the only hop in Pilsner Urquell (the classic Pilsner). I got a couple of comments back that there might have been too much hop taste for the style, so next time I made this I might cut it back to ¼ oz at 10 minutes or ½ oz at 5.
Causus Belli (I hear that too much beer causus belli
)
Equipment: (You don't need all of this, but it all helps.)
24 qt brew kettle (Bigass aluminum or steel pot.)
11 lb kitchen scale (I want to get a scientific scale at some point so I don't have to keep eyeballing the hops)
Corona flour mill (for cracking the grain)
Large Strainer.
Sparging bags (Big, fine mesh bags one gets at your friendly neighborhood home brewing supply establishment. Very good for straining beer.)
Iodophor (Iodine based sanitizing solution. Like bleach, but you can let it dry away rather than rinsing, if you have the patience,)
5 to 7 gallon food grade plastic buckets with a single hole in the lid fitted with a rubber gasket.
3 piece airlocks
3 to 7 gallon glass carboys. (with single hole stoppers) for secondary fermentation.
Bottle Capper (I have a bench capper and an Emily capper.)
Stainless Steel Racking Cane (Sure, it costs six times as much as the plastic, but I've broken at least 10 plastic ones)
3/8 inch vinyl tubing. (and some hose clamps).
Immersion Chiller (30' of coiled copper tubing that hooks to the sink or the hose and sucks the heat out of the warm beer. Does an overnight process in 20 minutes.)
Bottling Bucket: 5 gallon food grade bucket with a tap installed about half an inch from the bottom.
Bottle Filler (Phil's Filler - Fills the bottles from the bottom and keeps the beer from splashing which keeps it from oxidizing.)
Spare Fridge with a Temperature controller. (For Lagers, German Ales, and Wheat Beers.)
Hydrometer (For measuring the sugar content of the beer)
A couple of thremometers (hook on the side of the pot probe and dial type.)
Assorted Spoons and scoops