A Brewing We Will Go

I have a new batch of beer fermenting as we speak. This is going to be my best yet. It is a copy of a Czech Pilsner. Yes, that is spelled correctly. They spell pilsener differently than we do. The beer I am trying to reproduce is called Pilsner Urquell. I have used the finest light barley I could find, two full pounds of light, dry malt, three times the normal amount of Saaz hops (it is called for in the recipe), a high quality liquid Bohemian Pilsner yeast and yeast nutrients and a lot of care.
It's sitting next to me going "bloop, bloop" as we speak. That is the CO2 bubbling through the air lock as all of that malt is turned into alcohol. This will be the first time I've faithfully followed the German hop schedule where you add hops in timed intervals to give the beer three distinct hop tastes. The massive quantity of malt, which took forever to boil into the brew, should produce about six percent alcohol when all is said and done.
I'm going to give this brew a full round of secondary fermentation, which they say is not necessary, but which improves not only the clarity of the beer, but the crispness of the taste. That will take two or three weeks longer, but hey, I'm not making Budweiser over here. Then it will be bottled with some of the finest corn sugar I can find to allow it to carbonate naturally.
Hopefully, this batch will be ready to sample around the second week of July (mark your calendar, Carrie).

And even more hopefully, the sampling will take place on the boat.