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CAP 0210
Classic American Pilsner • All Grain • 5.5 gal
CAP of the type from the1800s
February 27, 2010 pm 04:45pm
5.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 7.5 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.
- 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 - 7.9 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 0.27 oz
Styrian Goldings - 6.0 AA% pellets; boiled 10 min
Styrian Goldings
Mild, pleasant.
- 0.27 oz
Styrian Goldings - 6.0 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 1 tbsp
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.
-
White Labs WLP840 American Lager
White Labs WLP840 American Lager
This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.
Notes
Designed around Jeff Renner's research on CAP from the 1800s.
Style (BJCP)
Category: 2 - Pilsner
Subcategory: C - Classic American Pilsner
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.046 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 2.6 SRM | 3 - 6 | |
| Alcohol: | 4.7% ABV | 4.5% - 6% | |
| Bitterness: | 38.6 IBU | 25 - 40 | |
Discussion
Recipe from the 1850's.
2010-03-29 2:23pm
A member of the faculty of University of Michigan, who happens to be a brewer, researched the pilsner recipes used by German immigrants during the 1850's. He was kind eneough to share the recipe with me and, now, I share it with you. The key is the hops. In the mid 1800's it was the only hops commonly available in the US.
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