In brewing Pilsners, it was very common to use the traditional method of __________, the most complex of historical mash schedules.

True or False: Pilsen’s water is the softest in the world, meaning it is very acidic.

After primary and secondary fermentation, it is recommended that you let the beer ferment a couple of days at elevated temperatures from 60 to 65°F (16 to 18°C). This is needed to reduce the ______________ flavor that commonly comes through in pilsners.

Decoctions are usually mashed a little thinner than infusion mashes at ______ to ______quarts of water per pound of malt.