Yeah, I left the lousy dry hops out of the dry hops keg. I've got them in there now...and a bit of oxygen. Oh, well, these things happen. I've been brewing for 30 years, I suppose that perfect keg of beer is just around the corner
Regarding 6-row, I do not believe that the enzymatic power of 6-row is necessary in a CAP. Pretty much all 2-row, domestic or Continental, is hot enough to do the heavy lifting on an adjunct heavy mash. I've brewed 30% adjunct (20% corn/10% rice) CAPs with Avengard, Weyermann Pils, and Wyermann Barke. All hit the expected TG quickly.
I do prefer the flavor of 6-row in a CAP, however. So that's why I tend to include it in my recipes. Depending upon the sub-recipe within my Panther Piss series, 6-row may be the only only barley, the majority of the barely, or riding shotgun when Munich, Vienna, or a combination of the two is taking the drivers seat.
Regarding brand, I brew all-grain 6-gallon batches in an apartment in Washington, DC. I wish I could buy 6-row by the 55lb sack, but I just don't have the room. I use a lot of it, so I find it useful to buy it by 5lb increments online as a way of making my latest purchase eligible for free shipping. The only information I have about the 6-row that I use is what all the major websites say, "6-row, American." I'm assuming it's Briess or Rhar, maybe Great Western? I have no clue. It is actual 6-row, I always verify that, by eye.
Regarding protein...There *is* some difference. I don't get to look at the data sheets, but I do see the results. I take some pride in the fact that I brew stupidly clear beers w/o filtration--my crap photography skills likely don't capture that. Most of my 6-row beers clear as quickly and completely as my 2-row beers. Nevertheless, I sometimes get a couple of 6-row sacks that refuse to fall brilliant. A good example of this is a CAP that I brewed in December. I bought something from Williams Bros and I hit the free shipping cap with a bunch of 1lb bags of their 6-row. The beer I made with that stuff dropped very clear, but it refused to go brilliant. I have no idea who the maltster was. That happens sometimes with 6-row and it's not Williams' fault. It also happens with 2-row in drought years. Despite all our knowledge and our mastery of chemistry, the barley gets to have its say.
I like that.
Given that you've expressed some interest in my Panther Piss project, this is the current recipe that I'm brewing as Panther Piss Classic LODO. I brew in DC, so all water adjustments are made to the DC tap water preset in the current release of Beersmith. If you use that preset, you'll find that I use a lot more acid than necessary, that is because actual DC tap water has a much higher RA than Beersmith thinks. If you're starting from RO, maybe use a gram more calcium chloride....I'm not sure how to spit ball the gypsum. Maybe 2g, more? And a lot less acid.
Anyway, here's the recipe that I've developed over....nuts, I guess it's nearly three years now.
Volume: 6gal
OG: 1.055
FG: 1.010
9.5 gallons total of Washington, DC tap, four gallons of which is in the HLT.
1 campden tablet divided between strike and HLT
4g of Gypsum (Mash)
2gm Calcium Chloride (Mash)
3ml Phosphoric acid at 85% (target mash pH of 5.3 to get a solid 5.0 post boil, adjust in the last 10min with 1ml of acid, if necessary).
5lb of Barke
3lb of 6-row (you can cereal mash if you want, but the cost of grits at the grocery store is currently higher than the cost of flaked corn and rice from online shops. Personally, I think the LODO, non-cereal mashed approach makes a better beer...but both are good.)
2lb corn
1lb rice
1.8g of Trifecta (LODO thing)
4ml Phosphoric in HLT
1g gypsum (boil)
1g calcium chloride (boil)
1g non-iodized salt, 2g will make a slightly softer beer, good for colder weather (boil)
.25oz Clusters for 90
.5oz Clusters at 20
.5oz Cluster at 10 (Finings of your choice, too)
1.4g Trifect at 10 (LODO thing)
1oz Hallertauer Mittelfrueh at 5
2-3oz Hallertauer Mettelfrueh at KO
Ferment with S-189 at 50F for 1/4 of gravity, then bump to 52F until half gravity, then bump to 54F at 3/4 gravity, then bump to 58 for the final quarter. Do not D-rest unless you have a fool proof anti-oxygen suck-back rig. Primary should take about 5-6 days, then crash for a week. Closed oxygen transfer and keg with 2g Ascorbic Acid the keg fining of your choice.
That's all I know about CAPs for right now. But I'm pushing forward and I'm getting better.