bohemian pilsner malt ?

[viperpiper]

Thanks for your help guys .

Ive orderd some wyeast 2001 urquell but this batch I will be using saflager S23. Hops with be Czech Saaz (dont flame me it was Jamils idea )

Ive got the corn sorted so is there any tips and tricks to doing a cereal mash before adding it to the main mash ?

Daza

Are you using corn grits, or flaked corn?, because there is a big difference in how you are going to use the two.

Flaked corn can be thrown right into your mash.

If you are using corn grits (which I recommend), you are in fact going to have to do a cereal mash. In a seperate pot you are going to want to put about 10% pils malt and your corn grits. Then I usually do at least a 2 to 1 water to grist ratio. After that first conversion step bring that sucker up to a boil, but keep a really close eye on it cause those grits get really thick, really fast, and can scorch really easy. I'll repeat this because I've had it happen twice before. Feel free to add water if the mash is too thick to stir, and be careful when you add it back to the main mash so your temp. doesn't spike to much.

Happy Brewing

[ajdelange]

I understand that melanoidins are formed during kilning, but it was also my understanding they are also formed during the boil.

No doubt about it. Heat + sugar + amino acids + proper pH ---> melanoidins. If you have ever done a decoction mash and looked at what happens when the decoction is returned to the main mash you'll understand this to be the case. In fact this is one of the easiest ways to tell that you've got the decoction evenly mixed with the rest mash. The dark color of the decoction is fully blended in.

[Conroe]

I've not made a CAP (and I probably wont.) I have made some cream ales with 2-row, 6-row and continental pils. Continental pils is better IMO. I think that the modern American malts are probably different than what was used back then (being adapted for BMC) and continental malts may be closer to what was really being made so many years ago.