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Author Topic: Classic American Pilsner  (Read 10451 times)

Offline Three

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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....

Thanks for posting this link Denny! 

I'll brew both.....
Anyone who sings a tune so sweet is passin by........

Offline hopfenundmalz

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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
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline Iliff Ave

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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...
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale