CAP Aficionados -- Recipe/Process: Help Wanted

1) Hopfenunmaltz is the guy you want.
2) Please choose the words in your subject line more carefully. Words have power.

 

I like about 20-25% corn and the rest 6 row. Using corn meal is my usual way if brewing a CAP, but that requires a cereal mash. Flaked maize is easier.

Flaked corn pretty much dissolves, no problem with the lauter. I don't include the flaked grains in my pH calculations, as they don't have the Melanoidins developed through kilning to make them acidic.

I thought Jamil used Saaz to finish, NB to bitter. All NB would be OK, but CAP usually are finished with a Noble hop or a noble derivative like Mt. Hood or Liberty. I use Cluster and Saaz in mine (Jamie is one that finds Cluster off putting). Jeff Renner uses Cluster and Mt. Hood these days.

The yeast choice is excellent for a CAP.

The water will be fine, I get my sulfate up around 85 ppm to make the finish dryer.

It was a few milliseconds, then I got it. Good one!

 

I am a big fan of the CAP style and I brew one every year.

I prefer to keep the corn (I use flaked maize) on the lower side; 20% of the grist. I have never had issues with a stuck sparge.

I am a traditionalist so my grain is North American 6-row (I prefer Rahr malt). You could certainly use Belgian Pilsner but I would recommend North American 6-row.

As regards how to consider the flaked maize from a mash pH perspective, I assumed 1.5 L Base in MpH. If you simply eliminate it you basically get the same ‘answer’ so maybe just ignore it?

The style guidelines for CAP suggest Cluster hops for bittering and Noble hops for late hop additions. Since I am a traditionalist when it comes to this style, I use Cluster hops for bittering and Hallertauer Mittelfruh for flavor/aroma (including dry hopping). I do not know how solely using Northern Brewer would work out in this style; based upon my California Common beers that I homebrew with Northern Brewer I would guess that solely using Northern Brewer is not ideal.

I have used a number of lager yeast strains to brew my CAP beers: 2206. 2272, 2035, WLP830 … but my favorite lager yeast for this style is 2124. I personally have not brewed with WLP833 but if Jeff recommends 833 that ‘works’ for me.

Good luck with your CAP beer!

Cheers!

 

Hey, sure, the dude was unpleasant, but that's no reason to shoot him.

 

Have brewed two CACAs (Classic American Creme Ales) using 75% (either 6-row or 2-row) and 25% flaked corn with nothing even remotely resembling a stuck sparge. Also used it in lesser amounts in other recipes, also without issue.

That's all I can help you with on this one tho. Good luck and do report back once it's made.

 

I agree with Hopfenunmaltz on pretty much everything with this. I probably go a tad higher with the corn (~30%) when I brew the style. And I last did a cereal mash using corn meal in 105 temps with about 65% humidty. Came out nice, but not sure the constant stirring over the hot kettle was worth the heat stroke. :-) As he says, flaked maize is easier. I also used S-189 for mine, but I've heard fantastic things about WLP833 in CAPs. Just be sure to pitch low and d-rest if necessary.

 

I have had a stuck sparge with corn grits but not flaked. Thy grits clogged up the slits on my manifold lauds Lauder vessel

 

While I feel your question has been answered, and I am not even remotely familiar with Classic Am. Pils, I did find this free article informative:

http://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf

 

Good article, yes. As i said above, Jeff now is using Mt. Hood, and Cluster hops, and 833 yeast. One thing he also does is a pressure cooker cereal mash of the corn meal and 10% of the 6 row, which develops Maillard reactions and also darkens the cereal mash. How do I know, he is in the club, and we brewed this with another friend for the BJCP reception in Philly.

 

I had an opportunity to drink a Jeff’s CAP at the 2013 NHC and I can vouch that it is a tasty CAP beer.

Cheers!