I brewed a lager last winter, that I will turn into a CAP this year. The big change will be mostly upping the hops to ~40 IBU's from 20 IBU's. I used ~20% flaked corn (OG was 1.048) . I can't recall the bittering hops, but I do know I used a combination of EKG and Sorachi Ace for flavoring and aroma. I used the White labs Bock yeast (833) and was quite pleased with the final results. The typical mantra is that corn and rice adjuncts don't add much flavor, but I think this is a bit overstated - depending on the yeast. I think if a typical German or Czech lager strain is used, that may be true. I found though that my beer had a richness to it, from the corn specifically, that was the result of the Bock yeast. The same richness found in a standard bock, etc, except this was just pils malt, a little 6-row and the flaked corn. The beer was still very light and drinkable, but it had a little extra oomph of flavor compared to a typical modern American lager. The beer scored a 32 (BJCP) which I was a little disappointed in, mostly because one of my dings was they said it was undercarbonated. This would have been a flaw in my filling from the keg, so that what I was drinking and enjoying wasn't exactly what the judges got.
I recall I only did a 60 min. boil and very quickly over-chilled it a little and fermented at 52, so that should have limited an diacetyl formation. I did not do a diacetyl rest before moving to secondary. When I kegged it I was bowled over by the cooked corn aroma in my hydrometer sample. I typically naturally carbonate, so instead of putting the keg in the 50's to carb, I kept it at 68 F for a couple of days. When I finally tapped into it the corn aroma had fallen into the background. This beer was great!!!! My wife claimed ownership of the keg. She likes my beers, but generally is more of an occasional taster than a drinker. Not this beer. She said who could or could not have some. Generally when friends come over they are free to help themselves to any of the beers on tap -except this one. I'll be making this again soon as it was, and then again, this time upping the hops to make it into a CAP