CAPital Pilis

[JMUBrew]

Don't know which I'm closer to, a CAP or a more German/Czech style pils. (First attempt, and I'm using what I have on hand in an attempt to burn up some German Pilsner malt I have and some Lager yeast now that I have a place I can do some Lagering)

10 Gallon batch
90 min boil

18.75 lb Pilsner (GER)
5.25 lb Corn, Flaked
4.17 oz Saaz (3.6%) (20 min)
2.08 oz Saaz (3.6%) (60 min)
WLP802 Czech Budejovice Lager (Working on a starter now)

If I need to realign it to match a certain style more, that's fine by me. Just really want to do a nice lager!

[DannyW]

With that much corn, it sounds like a CAP to me.

Your bittering will be nicer and smoother with those saaz hops rather than the more traditional cluster hops, though.

[JMUBrew]

With that much corn, it sounds like a CAP to me.

Your bittering will be nicer and smoother with those saaz hops rather than the more traditional cluster hops, though.

Well, I can always get rid of the corn. (Don't have that on hand yet) And by doing that, I could realign as more of a Pilsner couldn't I? (Just don't have Cluster hops at the moment)

Downloading the Jamil Show's on CAP and Helles as I type this...

[DannyW]

Depends on your goal. If you are trying to win a medal then you should either use clusters+corn and call it a CAP, or saaz+no corn (and maybe add a decoction) and call it a czech pils.

If you just want to make good tasty beer, then your recipe sounds fine to me.

[JMUBrew]

Well damn it Danny! Now you've put me in a quandry!



Probably end up going the Czech way since I've got the Czech yeast, unless it'd work well for a CAP.

[DannyW]

Glad to help

Tell ya what, just roll a corny over here and I'll be glad to categorize it for you!

Differences between lager yeasts are not as pronounced as those among ale yeasts, so that czech yeast would probably work fine for either.

[JMUBrew]

Hrmm, after listening to the Jamil Show about it and talking to a few other folks, I'm thinking I'll keep the recipe the way it is and try it out.