Cold Room Czech Pilsener

I discovered that the back room of my basement stays around 50 degrees Fahrenheit during the cold months (hence the name of the beer). From what I've read, this is an ideal temperature to do a pilsener. I'll never forget my first Pilsner Urquell. Since I've gotten into homebrewing that is a beer I've wanted to clone. My recipe is based on some PU clone recipes but I've decided to up the malts a little as well as the hops. Hopefully, it will end up as a nice Czech style pilsener.

Brewer:	Matt Dalius		Email:	email@matthewdalius.com
URL:	http://www.matthewdalius.com
Beer:	Cold Room Czech Pilsener		Style:	Bohemian Pilsener
Type:	Extract w/grain		Size:	5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	44 IBU
OG:	1.059		FG:	1.017
Alcohol:	5.5% v/v (4.3% w/w)
Water:	I'm using spring water from Giant Supermarkets (purchased in Plymouth Meeting, PA). However, for the boil I'll be using 1/2 gallon of tap water (plus 2.5 gallons of spring) just to give it some local influence. I know nothing about the attributes of the water. I will top off to 5 gallons with the remaining spring water.
Grain:	1 lb. American crystal 10L 1 lb. Dextrine malt (Cara-Pils)
Steep:	Raise 3 gallons of water to 160°F. Turn off the burner. Steep for 45 minutes in total. Every 15 minute raise bag and let it drain.
Boil:	60 minutes	SG 1.099	3 gallons
	6 lb. Light dry malt extract
	Add teaspoon of Irish Moss with 10 minutes left in the boil.
Hops:	1 oz. Perle (7.7% AA, 60 min.) 2 oz. Saaz (5.9% AA, 30 min.) 1 oz. Saaz (5.9% AA, 15 min.) 1 oz. Saaz (aroma)
Yeast:	WLP800 Pilsner Lager Yeast (liquid)
Log:	1oz of Saaz pellets will be added for dry hopping. I will put the hops in a hopping bag that I sterilized when I rack the beer for lagering. They will remain for at least 3 weeks.

Recipe posted 12/14/07.