Ha! That thing is great.
I missed this post as I was drinking great beer in Belgium at the time.
This weekend Saturday I brewed 10 gallons of Czech Speziál pilsner.
12 lbs. Best German Pilsner malt
1.5 lbs. Weyermann Munich I malt
5 oz. Weyermann acid malt
6 lbs. Briess CDW pilsner DME (added to last 15 minutes of the boil)
Mash for 145°F for 60 min, 152°F for 30 min
2 oz. Saaz leaf FWH
2 oz. Cluster boil
2 oz. Saaz 15 min
2 oz. Hallertauer Mittelfruh 0 min
Split into two 6.5 gal carboys. One pitched with WY2308 Munich, the other pitched with WY2001 Urquell. Fermenting in my temperature controlled fridge at 50°F right now.