Hey BA community, I need to convert an allgrain recipe for a CAP into an extract recipe. Hear is what I have for the grains so far: 10 gallons: 65% Extract Eff 1.055 OG 10# Pilsner malt 10# 6 row 4# Flaked Corn Thanks for all the help.
I think the tough part here is that flaked corn will need to be mashed. I don't know if corn syrup will get you similar results,
I wonder if you might substitute the corn for the appropriate amount of rice syrup instead? Then extra light and/or pilsner extract for the rest of the grain.
Williams Brewing produces a Liquid Malt Extract they call American Lager Extract. It is produced from 70% barley malt and 30% flaked Maize. The barley malt is 2-row pilsner pale malt vs. 6-row pale malt though. When it comes to the CAP style, I think that 20% flake maize is a ‘good’ proportion. “Our American Lager Extract is mashed with brewers corn flake adjunct, to allow the easy production of lighter corn adjunct beers. Corn adjunct is used in many commercial beers, including the largest selling imports and some top selling domestic beers. American Lager is formulated with 70% two-row pilsner pale malt and 30% brewers corn flake adjunct, to give a noticeably lighter, crisper character without losing the barley flavor (many commercial beers are brewed with 40% adjunct). Golden in color, this extract is ideal for the brewer who wants a beer with a more refreshing and crisp character than attainable with pure barley malt, without the cidery effects of adding corn sugar or corn syrup. If you want to brew something less heavy for a change, or are looking for a new flavor, try our American Lager.” http://www.williamsbrewing.com/AMERICAN-LAGER-EXTRACT-6-LBS-P942C99.aspx Cheers
Well, I am unsure of the word “perfect”. From my personal perspective the ‘best’ grain bill for a CAP is 80% North American 6-row malt and 20% corn (my preference is flaked maize). William Brewing American Lager LME is “70% two-row pilsner pale malt and 30% brewers corn flake adjunct”. Not quite “perfect” for me but I can see this as being a serviceable malt extract for making a CAP beer. Cheers!
Pretty sure MikeHartigan stated that he has used table sugar instead of flaked corn in a cream ale and liked the results, so that's an option. The Williams extract that Jack mentioned sounds very interesting as well. And rice syrup is also a good option.
