Originally Posted by ekjohns
Im going to be brewing this based on the original post with only a few modifications being 1) 2 lbs of flaked corn, 2) cluster hops instead of chinook (cluster is what yeungling uses) and 3) wyeast 1007 German Ale yeast. I have brewed a couple of beers with the San Fran lager yeast and it always tasted a little too fruity to me (personal taste). After alot of searching people are saying the german ale yeast brewed around 50 F is SUPER clean and closer to a true lager than the san fran yeast brewed at ideal temps. As always, Ill post the results in a month or so
Well, the only real tip I can give you is to probably go with a 90 minute mash.
I did an iodine test @60 minutes and the corn just wasn't converted yet.
Let us know how it turns out.