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CAP-2015

CAP-2015

Classic American Pilsner • All Grain • 5.5 gal

mikfir

add 5 grams calcium chloride to mash

January 19, 2015 at 04:11pm

5.0/5.0 1 rating

Ingredients (All Grain5.5 gal)

  • 7.75 lbs 6-Row Brewers Malt; Briess

    6-Row Brewers Malt; Briess

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 1.75 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.

  • 1 oz Cluster - 7.0 AA% whole; boiled 60 min

    Cluster

    Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.

  • .25 oz East Kent Goldings - 5.0 AA% whole; boiled 10 min

    East Kent Goldings

    Mild, slightly flowery.

  • .25 oz Styrian Goldings - 6.0 AA% pellets; boiled 10 min

    Styrian Goldings

    Mild, pleasant.

  • .25 oz East Kent Goldings - 5.0 AA% whole; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • .25 oz Styrian Goldings - 6.0 AA% pellets; boiled 1 min

    Styrian Goldings

    Mild, pleasant.

  • 1 oz East Kent Goldings - 5.0 AA% whole; added dry to secondary fermenter

    East Kent Goldings

    Mild, slightly flowery.

  • 1 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.

  • .5 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.

  • Wyeast 2042 Danish Lager™

    Wyeast 2042 Danish Lager™

    Rich, dortmund-style, crisp, dry finish. Soft profile accentuates hop characteristics.

Notes

mash 153F, ferment 50F

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: 3.4 SRM 3 - 6
Alcohol: 4.5% ABV 4.5% - 6%
Bitterness: 31.3 IBU 25 - 40

Discussion

mikfir

This brew wins at least one metal per year

2015-02-21 12:44pm

Multiple award winner

mikfir

Year after year keeps on winning

2018-03-08 3:04pm

One of the consistently best brews

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