Author Topic: Classic American Pilsner  (Read 1354 times)

Offline Three

  • Assistant Brewer
  • ***
  • Posts: 140
  • Avon, IN
    • View Profile
Re: Classic American Pilsner
« Reply #45 on: January 17, 2014, 11:15:28 AM »
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.....
Anyone who sings a tune so sweet is passin by........

Offline hopfenundmalz

  • Official Poobah of No Life.
  • *
  • Posts: 4768
  • Milford, MI
    • View Profile
Re: Classic American Pilsner
« Reply #46 on: January 17, 2014, 11:37:59 AM »
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.
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!

Offline goschman

  • Brewmaster
  • *****
  • Posts: 738
    • View Profile
Re: Classic American Pilsner
« Reply #47 on: January 17, 2014, 12:03:02 PM »
Man all this talk makes me really want to brew one or taste one even...