Made three separate stirred 2L starters two weeks before brew day (delay due to homebrew store taking 4 weeks to get in the malt). 

Used traditional Floor Malted Bohemian Pilsner along with 100% distilled water. 

Dough in @ 130

Pulled a thick decoction (rested at 145 and 155 for 20 mins) then boiled for 10 minutes. Added back to raise to 143, held this for 40 mins. 

Was going to make this a triple decoction day, but I decided to step mash the rest of the way. 

Stepped up to 155 for 30 mins. 

Stepped up to 168 and started the run off. 

Added yeast to 3L of wort from the 11g batch.  Put this on the stir plate overnight before pitching into the main batch (main batch sat in the fermenter @ 45 F overnight). 

Slowly raised the primary temp from 45 to 52 over the course of 21 days.