I tragically lost a great batch of Cream Ale to a leaky picnic tap, but I’m just too ADD of a brewer to make the exact same beer twice in a row. I was thinking of taking the same grain bill (80% 2-row and 20% flaked corn) and brewing a CAP instead. I’d swap the hops for about 45 IBU of Cluster and swap the US-05 for 34/70, but everything else would be pretty much the same. Does that sound right, or am I missing something? Is 6-row a requirement for the style, or will 2-row make a good CAP?
You have the difference in the yeast. I would keep the bitterness <40, more like 33-35. Cluster early, finish with a Noble hop - I like Saaz. A yellow bitter water profile would work.
6-row was traditional, modern 2-row will work.
I like 833 for CAPs, but am going to try the August Schell strain for my next one.
I agree with what Jeff recommended, though I would add that you might consider swapping all of the 2 row out and using 6 row instead. Or, consider going with something like 77% 6 row, 3% melanoidan malt, and 20% flaked maize.
A little Melanoidin would be nice.
Cereal mashes are also something I like to do for a CAP, but flaked maize is easier.
Interesting to hear the recommendations for melanoiden malt. I had actually used a few ounces of Aromatic in my cream ale (about 3-4% of the grist), and was on the fence about doing that for a CAP as well. I’ll probably include it based on these recommendations.
Any thoughts on finishing with Cluster instead of a noble hop? I don’t really get cattiness from it - is that the reason to avoid it?
It was traditional to use noble hops for finishing, and like I said, Saaz does well in a CAP. If you like this one, do it, I don’t the additions or amounts, but all Cluster.
http://www.anchorbrewing.com/beer/california_lager