Bohemian Pilsener

I decided to try a new style today.
I have enjoyed a few Bohemian Pilseners and  happen to have a few ounces of aging Chech Saaz so I decided to use it up and make one.

I hit the mash well at 155 degrees.  It lost only one degree after an hour.
This beer can stand a longer boil to drive off DMS (Di-Methyl-Sulfide).  I threw in a bit of hops at the start to attenuate the foam that occurs when un-hopped wort comes to a boil.
I hope this beer is good.  The Bohemian Lager yeast I'm using will need to work for about a month before I can  package the beer.
Cheers.