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Spotted Tongue Roasted Corn Pilsner
Classic American Pilsner • All Grain • 5.5 gal
First try using Korean Toast Corn as an ingredient. Korean corn tea tastes great, thought it might be interesting in a beer.
June 1, 2013 pm 04:03pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10.75 lbs
Pilsner Malt; Weyermann®
Pilsner Malt; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers
- 2 lbs
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- .6 oz
Magnum - 11.6 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 oz
Czech Saaz - 3.6 AA% pellets; boiled 30 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Czech Saaz - 3.6 AA% pellets; boiled 10 min
Czech Saaz
Very mild. 'Noble'.
-
White Labs WLP810 San Fransisco Lager
White Labs WLP810 San Fransisco Lager
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a
Notes
Corn is Korean Roast Corn from a local Korean grocery store, came in 2lb bag. Hard to mill, ended up starting in blender on low speed, then finishing in my grain mill. Came out like coarse corn meal. Did modified cereal mash, boiled corn with water till cooked, added cold water to bring corn to 150, added to main mash also at 150, mashed total at 150 for 60 minutes.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 4.2 SRM | 3 - 6 | |
| Alcohol: | 5.8% ABV | 4.5% - 6% | |
| Bitterness: | 43.1 IBU | 25 - 40 | |
Discussion
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