Lawrence Brewers Guild

I will preface this with the fact that I have a 30 quart pressure canner and will be doing a PIP (pot in a pot) cereal mash.

Basically I am just going to wing it and see how it turns out, taking notes as I go.

Here is the general idea:

Time 0; PIP, mash cornmeal (3#) with 2 row (1#) with 2 qts/# (8 qts) water at 157f (150f) - place in oven at 150f for 20 minutes.

Time 15; Mash in main mash (8#) Pilsner with 2 qts/# (16 qts) water at 160f (146f)

Time 20; Place PIP in pressure canner - cook at 15 psi for 15 minutes. Allow to come back to 0 ATM - Add to main mash

Time 35; Cereal mash cooking

Time 45; Add cereal mash to main mash, adjust to 158f (boiling water)

Time 60; Drain Mash Tun

Sparge with 2.7 gallon water 170f

So, do you see any big error that just jump out?

I've never done a cereal mash. I have boiled a few unmalted adjuncts to gelatinize prior to the mash. Worked fine.

Sometime in the last year I brewed with grits/polenta and blanked on boiling first. I still got conversion and hit my anticipated efficiency. Turns out there are quite a few adjuncts that will gelatinze at typical mash temps. I haven't tried this again but it looks like it should work if you mash long enough.

http://wiki.homedistiller.org/images/b/ ... e_12-3.jpg

Thanks Dan, interesting information.

The pressure cooker idea follows along with Jeff Renner's idea.

For those that don't know, Jeff Renner and Dr. George Fix are the ones credited with bringing back the Classical American Pilsner (CAP) to the forefront of the American brewer.

A little bit of history:
http://www.homebrewersassociation.org/f ... 7#msg18657
http://brewingtechniques.com/library/ba ... enner.html
http://brewingtechniques.com/library/ba ... 3/fix.html

The pressure cooker worked just fine and I went off and worked on other things will it was cooking.

I brewed the CAP on the high end of the style and used Magnum, Hallertauer and Saaz for hops with European Lager WY2247 for yeast.

The finished wort is really tasty and smooth. Fermenting at 50f.

My son Drew makes a Cream Ale at Mattingly that is pretty much the same thing, except an ale. It's such a small brewpub that lagering is tough to do there. He's had success with the cereal mash, doesn't want to blow a batch so he doesn't listen to me.

smart kid

The 1984 Golden Ale
http://www.mattinglybrewing.com/ourBeer.shtml