CAP Help

Beer Recipes
1

Please help with my CAP recipe.
anything you would change, add, or do different?

Thanks for your help!
Dano

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: CAP
Brewer: Dano
Style: Classic American Pilsner
TYPE: All Grain
Taste: (35.0)

Recipe Specifications

Batch Size: 5.25 gal     
Boil Size: 7.83 gal
Estimated OG: 1.044 SG
Estimated Color: 4.8 SRM
Estimated IBU: 16.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:

Amount        Item                                      Type        % or IBU     
6 lbs        Pilsner (2 Row) Ger (2.0 SRM)            Grain        71.11 %     
2 lbs        Pale Malt (2 Row) US (2.0 SRM)            Grain        23.70 %     
4.0 oz        Munich Malt - 10L (10.0 SRM)              Grain        2.96 %       
3.0 oz        Caramunich Malt (56.0 SRM)                Grain        2.22 %       
0.50 oz      Tradition [6.00 %]  (60 min)              Hops        12.8 IBU     
0.25 oz      Pearle [8.00 %]  (15 min)                Hops        2.3 IBU     
0.35 oz      Saaz [4.00 %]  (5 min)                    Hops        1.0 IBU     
1 Pkgs        American Lager (Wyeast Labs #2035) [StarteYeast-Lager

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 8.44 lb

Single Infusion, Light Body, Batch Sparge
Step Time    Name              Description                        Step Temp   
90 min        Mash In            Add 18.00 qt of water at 158.2 F    148.0 F

Notes:

Primary for 14 days at 50F, Diacetyl rest for 4 days at 68F, Lager for 28+ days at 33F

2

I will try and help.

CAP’s have corn or rice.  They also have more bitterness. 
Here is one that I did last month based on Jeff Renner’s.

2011 Jeff’s CAP

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal):        10.50    Wort Size (Gal):  10.50
Total Grain (Lbs):      20.00
Anticipated OG:          1.055    Plato:            13.62
Anticipated SRM:          3.0
Anticipated IBU:          34.2
Brewhouse Efficiency:      80 %
Wort Boil Time:            70    Minutes

Pre-Boil Amounts

Evaporation Rate:      12.00    Percent Per Hour
Pre-Boil Wort Size:  12.21    Gal
Pre-Boil Gravity:      1.048    SG          11.79  Plato

Formulas Used

Color Formula Used:  Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00

Additional Utilization Used For First Wort Hops: -10 %

Grain/Extract/Sugar

%    Amount    Name                          Origin        Potential SRM

75.0    15.00 lbs. Pale Malt(6-row)              America        1.035      2
25.0    5.00 lbs. Corn Meal                        America        1.040      1

Potential represented as SG per pound per gallon.

Hops

Amount    Name                              Form    Alpha  IBU  Boil Time

1.50 oz.    Cluster                          Whole    8.30  19.5  60 min.
  1.00 oz.    Czech Saaz                        Whole    5.50  8.0  First WH
  1.00 oz.    Czech Saaz                        Whole    5.50  4.3  15 min.
  1.00 oz.    Czech Saaz                        Whole    5.50  2.3  7 min.
  1.00 oz.    Czech Saaz                        Whole    5.50  0.0  0 min.

Yeast

White Labs WLP830 German Lager

Mash was a cereal mash.

3

Reflecting on my post above I have to ask are you trying to make something old in taste, something like SA Boston Lager?  It doesn’t fit into what many would think of as a CAP. The definition of CAP can be found here.

http://www.bjcp.org/2008styles/style02.php#1c

More information can be found in these articles by Jeff Renner.
http://brewingtechniques.com/library/backissues/issue3.5/renner.html

Call your beer what you want.  Just don’t enter it into a competition as a CAP, as the judges will be following the guidelines.

I hope this helps.

4

Yes, it is supposed to be based on something our Great-grandfathers would have drank. The ingredients were what Boulevard brewery posted as being in their Boulevard Pilsner which they say is a American-Style Specialty Lager/Classic & Pre-Prohibition Style Pilsner.

http://www.boulevard.com/BoulevardBeers/boulevard-pilsner/

Thanks!
Dano

Edit: It isn’t going into any competitions. Just something to drink over the summer.

5

There were all malt pilsners back then, but not many.  Read this and look for Trommer’s.  There are also some recipe guidellines.

http://brewingtechniques.com/library/backissues/issue2.1/jankowski.html

Enjoy your Pre-Pro lager this summer.  I will be enjoying mine.

6

Thanks for your help, Jeff!

7

I am not sure I gave you much help.

Brew it as it was written down, could be good as is, then you can change it for the next batch.

8

I’m enjoying mine now. My water tub out in the brew shed has been 50F since November for primary.

I may enter this one in the NHC.

9

I have a 2A, 2B, 2C that I will enter if they are worthy of entry.

None have been tasted as of yet, as they are all lagering.  Lagers require some patience.