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Old 05-19-2009, 10:10 PM   #1
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Default Brewpastor's House CAP

I am really loving this brew and have yet another batch of it chilling. So I thought I would pass it along for anybody who might be interested.

Neo-Classical American Pilsner
2-C Classic American Pilsner
Author: Thomas C. Hart



Size: 15.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 167.02 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.044 - 1.060)
|==============#=================|
Terminal Gravity: 1.013 (1.010 - 1.015)
|================#===============|
Color: 4.43 (3.0 - 6.0)
|===============#================|
Alcohol: 4.94% (4.5% - 6.0%)
|============#===================|
Bitterness: 30.5 (25.0 - 40.0)
|=============#==================|

Ingredients:
20.0 lb Standard 2-Row
6.0 lb Yellow Corn (Pregelatinized Flakes)
1.0 lb Sauer Malt
1.0 lb Melanoidin Malt
46.0 g Centennial (10.0%) - added during boil, boiled 60.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 20.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 10.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 5.0 min
20.0 g Centennial (10.0%) - added during boil, boiled 0.0 min
0.0 ea WYeast 2633 Octoberfest Lager Blend

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:00:00 Batch Sparge - Sparge #2: 10.0 gal sparge @ 168.0 °F, 0.0 min; Total Runoff: 10.25 gal
00:15:00 Mash In - Liquor: 10.5 gal; Strike: 160.24 °F; Target: 150.0 °F
01:15:00 Saccrification Rest - Rest: 60.0 min; Final: 150.0 °F

Notes
2.5 gallons for chile beer

87 g medium green chile, frozen and chopped
4 g coriander seed, crushed
1 g cumin seed, crushed
.25 g saffron

chile and herbs placed in tea strainers and soaked in secondary.

second:
7 g coriander
2 g cumin
140 g chile


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Old 05-19-2009, 11:54 PM   #2
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I'll take your word for it being a good beer, but IMO it's not really a Classic American Pilsner. A real CAP would use six row for the base malt and Cluster hops for bittering along with some imported noble hops for the late additions. I don't know much about sauer malt, but doubt it was a traditional ingredient. Don't know why you would need the melanoidin malt as it shouldn't be particularly heavy in body. The American hops are a poor choice for an American lager IMO.

Interesting recipe though and glad you are enjoying it. That's really what counts.


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Old 05-20-2009, 12:30 AM   #3
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Catt the Brewpastor carries a lot of weight here, Additionally the recipe is Neo-Classical meaning new.
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Old 05-20-2009, 12:57 AM   #4
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I wondered what you were using for the "base" of your chile beer. That really looks good.
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Old 05-20-2009, 01:03 AM   #5
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Quote:
Originally Posted by Chris_Dog View Post
Catt the Brewpastor carries a lot of weight here, Additionally the recipe is Neo-Classical meaning new.

But it is listed as a CAP and 6-row should be used in a CAP. Also if it's Neo, it isn't really a CAP
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Old 05-20-2009, 01:22 AM   #6
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So how much tartness will you get from the sauer malt at that proportion? I've never used the stuff. I'm askared
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Old 05-20-2009, 02:04 AM   #7
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Ok, I gotta step up and give cat some props. He had a pretty good showing at a couple of shows, especially with a CAP. Check out Table 1, Mr. Z from Cincy. That was one of a couple of top 3 placements that he had last weekend.

No offense Reverend - I love your stuff !
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Old 05-20-2009, 02:33 AM   #8
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saved in the 'things to brew' folder. The first HB I ever had was a habanero beer.

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Old 05-20-2009, 02:55 AM   #9
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Everything looks awesome. I'm looking for an interesting out-of-the-box beer for the summer.

Just one question:

What are these "grams" you speak of? Some strange new language here in the new world.
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Old 05-20-2009, 03:28 AM   #10
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Quote:
Originally Posted by BierMuncher View Post
Everything looks awesome. I'm looking for an interesting out-of-the-box beer for the summer.

Just one question:

What are these "grams" you speak of? Some strange new language here in the new world.
That's 20 "g's". 20K. 20,000 hop pellets. Hoppy sucker this one.


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