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$25.00
CAP--2013-1
Classic American Pilsner : All Grain : 11 gal
Took a silver medal at the Michigan Beer Cup. Modification to a beer that has metalled every year for 5 years
January 14, 2013 at 12:16pm
5.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 15 lbs
Pilsen 6RW Malt; Castle Malting
Pilsen 6RW Malt; Castle Malting
Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3.5 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 2 oz
Cluster - 8.7 AA% whole; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .5 oz
East Kent Goldings - 6.6 AA% whole; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Styrian Goldings - 3.8 AA% pellets; boiled 10 min
Styrian Goldings
Mild, pleasant.
- .5 oz
East Kent Goldings - 6.6 AA% whole; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Styrian Goldings - 3.8 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 2 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
White Labs WLP940 Mexican Lager
White Labs WLP940 Mexican Lager
From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. Available March-April
Notes
Mash at 153 to conversion.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 3.3 SRM | 3 - 6 | |
| Alcohol: | 4.5% ABV | 4.50% - 6.00% | |
| Bitterness: | 37.8 IBU | 25.00 - 40.00 | |
Discussion
A truly classic recipe.
2013-02-13 1:59pm
The basic recipe was researched by Mr. Renner and I have just done a little fussing with the hops.
CAP
2013-03-09 3:58pm
Remember: If it's not brewed with six row and Cluster, it's not CAP.
Awards
2013-08-27 11:11am
This brew took a silver medal at the Michigan Beer Cup
Tasty CAP
2014-01-26 8:25pm
Thank you for offering your winning recipe. I brewed this around Thanksgiving and I am now enjoying this tasty brew. I used Wyeast 2124 Bohemian Lager yeast with a half gallon starter and I have to say this is one of the best lagers I have made in the past 3 years. Cheers!
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