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Old 08-20-2008, 10:50 PM   #11
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found this at the beer advocate website

8.0 lbs Pilsner Malt
1.0 lbs Flaked Maze
1.0 lbs Cara-pils (Color 1.5)
0.5 lbs Crystal Malt (Color: 60.0)
Mash for 90 min at 150 F
1 oz Cascade 5.4% 60 min
1 oz Cluster 7%, Boiled 10 Minutes
1 starter American Lager Yeast

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Old 08-21-2008, 04:13 AM   #12
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You forgot corn grits, that is the base grain

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Old 08-21-2008, 04:20 AM   #13
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You forgot corn grits, that is the base grain
maize is the base grain?

not sure what the difference between corn grits and maize is......
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Old 08-21-2008, 05:21 AM   #14
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maize is the base grain?

not sure what the difference between corn grits and maize is......
Oh, I did not know that. So I guess I learned something today!
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Old 08-21-2008, 12:41 PM   #15
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not sure what the difference between corn grits and maize is......
Flaked maize from the homebrew shop is pre-gelatinized. It can be mixed directly with your grains and mashed. Corn grits (unless you use instant grits) are like polenta and will require a cereal mash to release the starches and make them available for mashing.

The BYO article on American Pilsner has some information for doing a cereal mash with corn grits, though Chris Colby doesn't do a protein rest at ~120°, which I've seen recommended elsewhere for cereal mashes. Treat the separate cereal mash as a decoction for calculating the strike temp of your main mash, i.e. strike low knowing that you'll be adding a quantity of boiling cereal mash.

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Old 08-21-2008, 02:00 PM   #16
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Flaked maize from the homebrew shop is pre-gelatinized. It can be mixed directly with your grains and mashed. Corn grits (unless you use instant grits) are like polenta and will require a cereal mash to release the starches and make them available for mashing.

The BYO article on American Pilsner has some information for doing a cereal mash with corn grits, though Chris Colby doesn't do a protein rest at ~120°, which I've seen recommended elsewhere for cereal mashes. Treat the separate cereal mash as a decoction for calculating the strike temp of your main mash, i.e. strike low knowing that you'll be adding a quantity of boiling cereal mash.

Chad
hmmm....interesting

So what will the corn grits impart on the beer that maize won't? Pardon my ignorance, I don't normally use either but Im really thinking about doing the Yuengling for my first lager
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Old 08-21-2008, 02:24 PM   #17
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So what will the corn grits impart on the beer that maize won't?
Inconvenience .

They do the same thing -- lighten the body and add a tiny hint of corn sweetness, though probably not detectable with just a pound. American brewers originally used corn as a way of cutting the higher protein levels of six-row barley. Now we add it because we like the light, crisp lagers and cream/blonde ales you can make with it.

The short answer is that if you are already going to the homebrew store, go ahead and get flaked maize (flaked corn) and simply add it to your mash. It's easier. If you have a couple of pounds of grits or polenta in your pantry (I do) and want to experiment with cereal mashes, or just don't want to drive all that way for just one ingredient, go with the cereal mash.

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Old 08-21-2008, 04:14 PM   #18
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Quote:
Originally Posted by Chimone View Post
found this at the beer advocate website

8.0 lbs Pilsner Malt
1.0 lbs Flaked Maze
1.0 lbs Cara-pils (Color 1.5)
0.5 lbs Crystal Malt (Color: 60.0)
Mash for 90 min at 150 F
1 oz Cascade 5.4% 60 min
1 oz Cluster 7%, Boiled 10 Minutes
1 starter American Lager Yeast
When i toured the brewery in Pottsville, the tour guide told me the base malt was a blend of 2-row and 6-row pale, besides that, the above recipe seems consistent with what they are using.
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Old 08-21-2008, 04:19 PM   #19
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anyone want to ship me a bottle?

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Old 08-22-2008, 04:49 AM   #20
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anyone want to ship me a bottle?
I don't think it's worth your taste buds' time really, there are so many better lagers than that
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