Classic American Pilsner

[jeffy]

@hopfenundmalz

@hopfenundmalz

@jeffy

I’ve made it twice, pretty much following Jeff Renner’s recipe per Jeff Rankert.  It’s a Jeff thing.
I used 20% Quaker old fashioned grits and 80% pils malt in the first batch which won awards and 80% 6-row in the second batch.
Mash in the main mash with everything except the grits and 20% of the malt at 148.
Mash the grits and the other 20% of the malt together at 156F for 30 minutes and then bring it to a boil for 60 minutes.
Add this back to the main mash to bring it up to 156 or so.
Cluster for bittering and noble hops for flavor and aroma - about 35 to 40 BU’s.
I used 2206 in mine, because that’s the lager yeast I had at the time.

Why the 60 min boil on the corn? I thought the small starch granules would be taken care of before that, I could be wrong. Are you after more melanoidin formation?

That is what I missed. I am using corn meal tomorrow, 20 min or so is good. The one time the club did a beer with grits from South Carolina - that was forever, about 2 hours. those were chunky!

I will say that the grits and malt mixture after the 60 minute decoction boil tasted great, better than breakfast grits.

[klickitat_jim]

I think it’s awesome that the classic native American hops name rhymes with Custer

[punatic]

@klickitat_jim

I think it’s awesome that the classic native American hops name rhymes with Custer

Not really classic, more just for General use…

[jonhughey_att.net (HoosierBrew)]

@punatic

@klickitat_jim

I think it’s awesome that the classic native American hops name rhymes with Custer

Not really classic, more just for General use…

Wonder if they grow in Little Big Horn…just sayin’

[morticaixavier]

@punatic

@klickitat_jim

I think it’s awesome that the classic native American hops name rhymes with Custer

Not really classic, more just for General use…

Wonder if they grow in Little Big Horn…just sayin’

aww man, if you guys don’t quit it I’m just gonna massacre the lot of you! (too far?)

[three]

@denny

IIRC, Jeff has modiifed that schedule significantly since the article was written.  I’d do 30 min. at 144 and 30 min. at 158.  hopfenmalz has mentioned that Jeff often uses polenta mashed in a pressure cooker.  Here’s a more recent article by Jeff Renner, updating his procedure…http://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf

Thanks for posting this link Denny!

I’ll brew both…

[hopfenundmalz]

Jeff uses Mt. Hood and Cluster these days. The cereal mash is done in a pressure cooker, there was a Zymurgy article on that technique. RO water and a tsp of CaCl2. WLP 833 yeast.

Bob Barrett and I brewed a batch with Jeff last year for the BJCP reception at the Philly NHC. I can post the recipe later, but I am brewing my CAP right now, and am in the boil stage.

[goschman (Iliff Ave)]

Man all this talk makes me really want to brew one or taste one even…