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Old 05-08-2009, 01:43 PM   #11
eriktlupus
 
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feed corn is a low sugar crop iirc. higher in protien than sweet corn

ive been down this path before, i like about 6-7# pilsener malt with 2# ea of flaked rice and corn since they are already cooked. back it with cascade hops for bitter and either hallertau or northern brewer for flavor/aroma additions.


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Old 05-08-2009, 01:55 PM   #12
Tonedef131
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I think the best way to make a great American Lager is to keep the grain bill quite simple, around 60/40 6-row/rice or corn. Pitch enough yeast and ferment cold. But the most important part that a lot of people ignore is filtering. This is not just to take out the yeast bite, it also strips small amounts of flavor and aroma that will make it taste more to style.



 
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Old 05-08-2009, 01:57 PM   #13
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Cluster is a classic old school American hop, used fairly heavy in the BMC beers. I recently used it in a CAP and I'm looking forward to this beer.

In my Std. American lager I use equal parts 6-row and flaked corn (1.5 lbs ea.) and then enough Pilsner malt to hit my target OG. (1.046). I go decidedly un-American with my hops using Sorachi Ace for bittering and EKG for flavor and the tiniest smidge of both (< 1/4 oz. total) for aroma.
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Old 05-08-2009, 02:05 PM   #14
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Quote:
Originally Posted by Tonedef131 View Post
I think the best way to make a great American Lager is to keep the grain bill quite simple, around 60/40 6-row/rice or corn. Pitch enough yeast and ferment cold. But the most important part that a lot of people ignore is filtering. This is not just to take out the yeast bite, it also strips small amounts of flavor and aroma that will make it taste more to style.
I would always filter... I filter my cream ale too. 1 micron seems to remove most of the yeast but not any body, so I'm going to add a .5 micron second filtration which should add a brilliant polish and strip out some of the longer dextrine chains.
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Old 05-08-2009, 02:06 PM   #15
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Quote:
Originally Posted by Saccharomyces View Post
I would always filter... I filter my cream ale too. 1 micron seems to remove most of the yeast but not any body, so I'm going to add a .5 micron second filtration which should add a brilliant polish and strip out some of the longer dextrine chains.
I just go straight for the .5 micron without any other filtration. If it's been lagering for a bit there won't be enough yeast to clog it, but if you go straight from the primary you might need to do a 5 micron prefilter or something.

 
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Old 05-08-2009, 02:19 PM   #16
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I saw earlier in the thread the mention of minute rice to avoid the need of preboiling the grain. Would instant polenta be a viable, no-boil substitute for corn?

 
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Old 05-08-2009, 03:17 PM   #17
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What about brewing it 'bigger' than needed and watering it down post-fermentation? I've read that at least one of the BMC breweries do that.
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Old 05-08-2009, 04:41 PM   #18
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Quote:
Originally Posted by GilaMinumBeer View Post
I've myself a bug to brew what's touted to be the "most difficult beer to brew well". Lately, I have been getting some wonderful compliments from some respectable people in my beer circle (pro brewers, judges, EAC's) and am thinking it's time to test my metal.

I have no intention to clone any commercialized brands here and the guidelines aren't set to stone but, the more challenging to get right the better.

So,

Water is an big issue for sure but I'd rather start in with raw materials and tweak from there. This I expect means;

- 6 Row Malt in minimal prortions approaching the limits of diastatic power.
- Corn or Rice in large proportions.
- Noble Hops (and very little of them).

IIRC, with the 6 Row you can go as low as 20% (I can research) does this sound right?

I know the rice would have to be cooked first to gelatinize and I know that Flaked Maize could be used as the corn source but, what about raw or canned (not creamed) corn? What about sweet corn?

Anyone want to play with me on this topic?
Might be fun to try and do it the 'ol fashion way. Mash your base grains and collect the wort. Then take fresh uncooked corn cob, pull the husks and strings off, use a knife to cut the corn kernels off the cob. Put them in a strainer and mash/pulp 'em into your boil pan. Transfer your wort from your base grains to the boil pan. Leave the strainer with the pulp in for the entire boil, and do your normal boil procedure, and transfer it to the primary fermenter. Transfer the strainer of pulp to the primary as well, and leave it in for the entire primary fermentation. After primary fermenation completes.....squeeze it out and toss it, then rack to secondary.


Kind of combines the method of making corn wine, old fashioned corn beer, and modern methods all together.

 
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Old 05-08-2009, 06:07 PM   #19
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Why use flaked corn? or flaked rice for that matter? cereal mashes are easy and take almost no time. I just brewed up an ESB last weekend that used corn, and I just cereal mashed up some corn meal. Boil it up with some water, and keep adding water as it boils to make sure it does not scorch. Next time I'm just going to head down to the local tortilla factory and get some masa from them, should work great.
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Old 05-08-2009, 07:32 PM   #20
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I'm going to take this beer camping on Memorial Day weekend for the BMC lovers. It tasted pretty good going into the keg, but that was almost a month ago. I think it will please the masses.


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