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: Doppelboch, Belgian Dubbel, Belgian Dark Strong, Rye Wine (2014)
Primary: Cream of Three Crops Cream Ale
Secondary/Brite Tank: Dragon's Milk Old Ale Clone
On Tap/bottled: Moo Hoo Chocolate Milk Stout Clone, Scottish Wee Heavy, Biere de Garde, Rye Wine (2013), Trippel w/Brett, Patersbier, Trippel (bottle conditioned), ESB, Wild Flower Mead