KayKay CAP

Source: Tim Neall
Recipe added: 06/02/99
Email: ktneall@aol.com

Inspired by Renner(based on his recipe as well) and others on the HBD, I decided to brew a CAP for the summer. It came out fairly well. It has a wonderful white head and is straw colored. It smells like Bud, that green apple aroma, which seems to be diminishing as the beer ages. The bitterness is almost perfect for me and is quite thirst quenching. I think that Bud or other drinkers would appreciate this beer. To imporve it, I'd use corn meal and do a cereal mash. Queen's Gambit CA, a more recent batch but sampled earlier, uses corn meal in it, and I prefer the corny flavor/aroma that it adds to the beer. A liquid lager strain would be better. I am also tempted to change to all 6 row, but this might not be necessary.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1050
Finishing Gravity: 1010
Time in Boil: 75 minutes
Primary Fermentation: 3 weeks
Secondary Fermentation: 6 weeks

Ingredients:

GRAINS
5 lbs. 6 row Malt
2 lbs. 2 row malt
2 lbs. Flaked Maize
HOPS
1.5 oz. Cluster Pellets (7%) @ 60 minutes
1/2 oz. Stryian Golding Pellets (4%) @ FWH
1/2 oz. Stryian Golding Pellets (4%) @ 10 minutes
YEAST
Yeastlab European Lager Yeast

Procedure:

Crush grains and mash in to achieve mash temperature of 122 degrees. Rest for 30 minutes. Raise to 140 degrees rest for 30 minutes. Raise to 156 degrees. Rest for 30 minutes. Rasie to 168 degrees. Rest for ten minutes. Sparge with 5 gallons of water. Collect first runnings and FWH with Stryian. When done, bring to a boil and follow above hopping schedule. With 30 minutes left in the boil, add rehydrated Irish Moss. Force cool and transfer to primary. Leave as much trub behind as possible. Aerate and pitch yeast. Ferment at 54 degrees for 3 weeks. Transfer to conditioning tank. Purge tank with O2. Condition for 6 weeks. Transfer to keg and force carbonate to desired carbonation level.

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