[denny]

Last lager for the season. A CAP, or Pre Pro Pils if you will.

80% 6-Row, 20 % corn meal (cereal mash)
Cluster at 50 min and 20.
A bunch of German Tettnang to finish.
Chilled to 47⁰F by recirculating chiller water through snow and ice in a kettle.
Diamond dry yeast.
Fermenting in kegs.

How do you do a cereal mash with corn meal ?
Any tips ?

Thanks

Boil it with some of the malt

[chinaski]

Makes me wonder how many batches I've made since 1994 or so.  Congrats indeed Denny, any chance you'd share your recipe outside of the Grainfather "ecosystem?"  I don't want to create another account just to see it.  Thanks for considering it!

I made the recipe public so you shouldn't need an account. Is it not working?

I get a login prompt when I try the link.  I can create an account if that's what's required.

Sent from my SM-X700 using Tapatalk

I'll try to remember to just copy and paste the recipe here

OK, here goes...FTR, actual OG 1.074, actual FG 1.006


#599 - DIPA
Double IPA
Recipe by Denny Conn
Batch Size
7 US Gal
Losses
0.5 US Gal
Boil Time
60 mins
Mash Efficiency
80%
Mash Volume
6.913 US Gal
Sparge Volume
3.137 US Gal
OG (SG)
1.080
FG (SG)
1.017
IBU
88.1
Colour (SRM)
8.4
ABV
8.26%
Mash and Sparge volumes calculated using the "Fozzie" profile.
Fermentables Amount Usage PPG SRM
Maris Otter
Supplier: Crisp 14.00 lb (74%) Mash 38.0 3.0
Bonlander Munich - 10L (organic)
Supplier: Briess 2.00 lb (11%) Mash 35.9 7.6
Cane (Beet) Sugar
Supplier: Generic 2.00 lb (11%) Late Addition 46.0 0.0
Caramel Malt - 10L (2-Row)
Supplier: Briess 1.00 lb (5%) Mash 34.5 53.4
Mash Steps Temp Time
Mash In 152 °F 60 min
Mash Out 167 °F 10 min
Hops Amount Type Usage Time AA
Veteran’s Blend (IBU: 52.0) 1.75 oz (13%) Pellet Boil 60 min 13
MI Chinook (IBU: 28.0) 2.00 oz (15%) Pellet Boil 10 min 13
Amarillo (IBU: 5.6) 2.00 oz (15%) Pellet Boil 3 min 7.3
Hops Amount Type Usage Time AA
BSG Citiva (IBU: 0.9) 1.00 oz (7%) Pellet Boil 1 min 9.4
BSG Evergreen (IBU: 1.2) 1.00 oz (7%) Pellet Boil 1 min 8
BSG Zamba (IBU: 0.5) 1.00 oz (7%) Pellet Boil 1 min 9.2
Cascade (IBU: 0.0) 1.00 oz (7%) Pellet Dry Hop 3 days 5.8
Cryopop original (IBU: 0.0) 2.00 oz (15%) Pellet Dry Hop 3 days 22
Citra, Cryo (IBU: 0.0) 2.00 oz (15%) Pellet Dry Hop 3 days 25

Thank you Denny!  My guess is that a public posting still requires us "public" to create an account, which I'd rather not do.  It's probably "one of them 'profit' deals" (in the words of Steve Martin in The Jerk) so they can send marketing stuff to us cheapos.  I appreciate the share & hope that batch tastes great!

[chinaski]

Hey Denny- did you really use Maris Otter in that beer?  I thought you didn't like it in American IPAs.

[reverseapachemaster]

Got off to a late start but currently boiling a tripel based very closely on the delierium tremens clones floating around. I am going to bottle the batch split between plain, dry hopped and oak aged.

[tommymorris]

Bitter today w/ 2-row, victory, C120, and flaked maize. All Willamette hops. 1044 FG.

[denny]

Hey Denny- did you really use Maris Otter in that beer?  I thought you didn't like it in American IPAs.

I did. I generally don't, but I had a sample bag to use. Very happy with the result.

[denny]

ROT is to use 10% of the malt.

[denny]

ROT is to use 10% of the malt.

ROT ?

rule of thumb

[erockrph]

I'm giving the thiol thing one more try before I relegate it to the "not generally useful to me" pile. I'm using Lunar Crush with Phantasm in my Motueka Pilsner recipe.

Title: Dry-Hopped Pilsner

Style Name: German Pils
Boil Time: 60 min
Batch Size: 3.9 gallons (ending kettle volume)

STATS:
Original Gravity: 1.048
Final Gravity: 1.012
ABV (standard): 4.7%
IBU (tinseth): 37.67
SRM (morey): 3.97
Mash pH: 5.33

FERMENTABLES:
5 lb - German - Bohemian Pilsner (80.4%)
1 lb - German - Munich Light (16.1%)
3.5 oz - Acidulated Malt (3.5%)

HOPS:
1.3 oz - Motueka, Type: Pellet, AA: 5.6, Use: Boil for 60 min, IBU: 37.67
1 oz - Motueka, Type: Pellet, AA: 5.6, Use: Boil for 0 min
1.7 oz - Motueka, Type: Pellet, AA: 5.6, Use: Dry Hop for 5 days

OTHER INGREDIENTS:
2.5 oz - Phantasm Powder, Type: Flavor, Use: Whirlpool
4 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
1.5 g - Salt, Time: 60 min, Type: Water Agt, Use: Mash

YEAST:
Omega Yeast Labs - Lunar Crush Lager - OYL-403

[Village Taphouse]

I have 2124 running at the moment so this weekend (time permitting) I have a Vienna Lager recipe ready to go.  Something like this...

[Iliff Ave]

Country Lager

50% Munich I
22% wheat
14% flaked corn
14% flaked rye

Magnum/saphir bittering
14 g saphir 10 min
14 g saphir 2 min

1.048
~25 IBU
diamond lager

[erockrph]

Country Lager

50% Munich I
22% wheat
14% flaked corn
14% flaked rye

Magnum/saphir bittering
14 g saphir 10 min
14 g saphir 2 min

1.048
~25 IBU
diamond lager

This sounds both interesting and delicious.

[Iliff Ave]

Country Lager

50% Munich I
22% wheat
14% flaked corn
14% flaked rye

Magnum/saphir bittering
14 g saphir 10 min
14 g saphir 2 min

1.048
~25 IBU
diamond lager

This sounds both interesting and delicious.

Thanks! Didn't get to it this weekend so am probably going to brew it tomorrow. I couldn't come up with any styles that I wanted to do so just decided to come up with something different

[Village Taphouse]

Trying to get more lighter styles in place.  I made a Helles yesterday with Edelweiss and 2124 and the next one is going to be some kind of American Lager... 80% Pilsner, 10% Vienna, 10% flaked corn, possibly Liberty or some US Saaz I got from Hop Heaven and 2124 again. 

[Andy Farke]

Today I brewed a pils with American ingredients, modeled very loosely after the Schell's Pilsner clone recipe.


My version uses 7.5 lb. Lamonta Pale Malt (Mecca Grade), 2.5 lb. 2-row (Rahr), and 0.5 lb. Carafoam. (The mix of base malt is because I was using up the last of the Rahr 2-row). I used all homegrown South Dakota hops from my dad; 1 oz. Hallertauer & 1 oz. Sterling for 60 minutes, 1 oz. Saaz at 15 minutes and 1 oz. Saaz at 5 minutes, and the usual mix of BrewTanB, Whirlfloc, and yeast nutrient. I'll be using Diamond lager yeast for the fermentation.


It's anyone's guess what the IBU is for this batch, although I'm estimating ~35 IBU based on typical values for each hop variety. It should be fine if they are a little up or down from that...the beer is on the dark end of the German pils style, at around 4.5 SRM. I nailed my numbers (yay!) at 1.047 s.g. and ~5.5 gallons into the fermenter.


This batch is called "Dakota Gold Pils" in honor of the hops.