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Warwick CAPper
Classic American Pilsner • All Grain • 21 L
Slight variation on a previous recipe, using higher % maize (in the form of popcorn)
January 6, 2007 am 12:25am
0.0/5.0 0 ratings
Ingredients (All Grain, 21 L)
- 3.3 kg
German 2-row Pils
German 2-row Pils
- 0.2 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.9 kg
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.
- 50 g
Tettnanger - 3.5 AA% whole; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 40 g
Tettnanger - 3.5 AA% whole; boiled 20 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 35 g
Hallertau - 4.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Fermentis S-189 Saflager S-189
Fermentis S-189 Saflager S-189
Originating from the Hurlimann brewery in Switzerland, this very popular strain is used by a large number of commercial breweries. Selected for its fairly neutral flavour development, this yeast is recommended for a wide range of lager and pilsen beers. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Double decoction mash -- a real pain the arse compared to the no-brain infusion mash, but the last CAP was great, so I'll do it again.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 4.4 SRM | 3 - 6 | |
| Alcohol: | 4.7% ABV | 4.5% - 6% | |
| Bitterness: | 33.7 IBU | 25 - 40 | |
Discussion
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