I fermented this as a lager using Wyeast Bavarian Lager. I used the initial recipe, fermented at 50F for two weeks, and took it up to 65F for a one week diacetyl rest. Lagered at 30F for four weeks. Did a blind tasting with the LHBC at one of our group brews and got several BJCP certified members to give me feedback. Great example of CAP, but dinged on the color.
I did notice that the corn flavor was pronounced at first, but after 28 days lagering, it blended well and gave almost no DMS or vegetal smells/Flavors. Nice beer. Will brew again, but in larger quantities.
On Deck: NB's Rye Wine, Winter Warmer Clone
Primary: Skull Splitter Wee Heavy Clone
Secondary/Brite Tank: Oktoberfest, APA, Rye IPA, Rauche Bier
On Tap: Scottish Wee Heavy, Cream of three Crops Cream Ale, Not tonight, Honey Porter, Biere de Garde, Irish Red Ale, Pottsville Lager