- Recipe Type
- All Grain
- Yeast
- 2007 Am. Pils.
- Yeast Starter
- 1 liter
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5.25 gal
- Original Gravity
- 1.062
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 90 min.
- IBU
- ~ 31
- Color
- ~ 4
- Primary Fermentation (# of Days & Temp)
- ~ 4 days @ 54f reducing to 42f for 4 days
- Secondary Fermentation (# of Days & Temp)
- 21 days at 38f
- Additional Fermentation
- none
After following Jeff Renner's work and efforts to get CAP a recognized style, and brewing his "My Father's Mustache" a few times and some other renditions of CAP, I devised this version which was best suited to my particular taste at the time.
1lb flaked rice
3lb flaked corn
1/4 oz 3.5 AAU Saaz (flavor) 20 min
1/5 oz 3.5 AAU Saaz (aroma) at flameout
~ 5.7 HBU or ~ 32 IBU
Boil 90 min. Bittering hops in 30min. into boil. Flavour hops in at 70min into boil. Aroma hops in at flameout, for a volume ~ 5 1/4 gal.
After secondary fermentation, transfer to serving keg and lager at 32*F for four weeks under 10 lbs psi.
Malts
6lbs american 6 row1lb flaked rice
3lb flaked corn
Hops
0.84oz 6.8 AAU Cluster (bittering ) 60 min1/4 oz 3.5 AAU Saaz (flavor) 20 min
1/5 oz 3.5 AAU Saaz (aroma) at flameout
~ 5.7 HBU or ~ 32 IBU
Yeast
1L starter of American Pilsner (W 2007)Mash
May use MT or insulated MLT to reach rest temperatures. Mash in using 11 qts at 134f to rest at ~ 122f. After 5 min. pull the heaviest 40-45% of mash to the decoction vessel. Use a kitchen strainer and get only enough liquid to fill the spaces between the grains. Heat to 150f over about 10 min to 15min, then continue to heat slowly ( ~ 15 min ) on up to 167f, then kick it on up to boiling, and boil for 10min. for a total decoction time of ~ 35min. Return the decoction to the MT or MLT slowly and evenly and in a non oxygenating fashion to achieve a rest temp of 154f. If you have too much decoction, then cool the remainder in an ice bath to 154f and return to the MT/MLT. Maintain for 90min. Now add ~ 4 quarts boiling water to achieve 168f. Rest 10min. Sparge and lauter as usual. collect ~6.5 gal.Boil
Boil 90 min. Bittering hops in 30min. into boil. Flavour hops in at 70min into boil. Aroma hops in at flameout, for a volume ~ 5 1/4 gal.
After secondary fermentation, transfer to serving keg and lager at 32*F for four weeks under 10 lbs psi.
