Ray Hill's Classic American Pilsner

[BrewMU]

Has anybody tried this? It's brewed in Weston MO. It's made with corn and saaz hops. I've alternated this stuff with heavily hopped IPA and it actually holds it's own.
I liked it so much I'm going to try a 6-row/corn pilsner myself. It will have to be with Hallertau though - I've got a pound of the stuff, and a considerably smaller mass of cash, so Hallertau it is.

 

[rockfish42]

I've done a CAP before and liked it quite a bit. Here's an article on the style with some details. You might try hopping more aggressively as this style can really hold up to a lot of aroma and flavor additions. Northern Brewer has a really nice kit for the style as well.
BT - Reviving the Classic American Pilsner - A Shamefully Neglected Style

 

[BrewMU]

Thanks Rockfish. The mash schedule is the thing I've wondered about - I thought a protein rest might be in order. I had an almost identical grain bill in mind. I've got 4 lbs of flaked maize on order (I've seen polenta and brewers grits recommended instead of flakes), so if I make it 20% of a 10 lb bill I've got enough for another batch. I will probably hop some heavier than in the article - personally, I just can't respect a beer without a bitter finish. I'll probably try to get Saaz hops for the second go-round - I really like the peppery/spicy flavor of Ray Hill's.
My dad grew up in the 40s and 50s. His first beer was sipped from the foam on top of the steel pails of lager he'd fetch from the bar for his Mom - it might have tasted a little like this one.

 

[rockfish42]

If you were to use grits or polenta you'd need to incorporate a cereal mash. The flaked maize will convert just fine in a single infusion.