Over the past week+ there has been much beer sent down through the pipes. I was out for dinner, lunch, brunch, a 25-year wedding anniversary with dinner and bocce and then out with some buds last night at a place with 200+ taps and I decided to drink pilsner (either German, Czech or locally-made) and they were all very good. For those who think they have a tried-and-true version of a pilsner (regardless of origin), please post it. I have this Lallemand Diamond yeast and I want to make a crisp, clear, pale pilsner with it. I drew up a recipe over the weekend but thought I might ask everyone else for theirs. Here's what by feeble brain came up with. With the 30 and 5 hop additions it's 23 IBUs. The FW will add something and if it's only 10 IBUs (I'm guessing), it would come to about 33-34 total.