straight 6?

[ResQ]

I am looking to brew a beer with 90-100% 6 row for my grain bill. Is there anything I need to look out for? Do I need flaked corn and how much? I was thinking about .50 pounds corn for the 9 pounds 6 row. Any thoughts from experience?

Thanks

[BDawg]

CAP grew up because there was too much protein in the 6 row, so the brewers cut it with Corn and Rice.
1/2 lb in a 9 or so lb grist isn't much. You'll probably want to go up to at least a whole lb, maybe 2.

I personally LIKE a nice hoppy cream ale or CAP. Deschutes' Twilight Ale comes to mind as a really nice refreshing beer with plenty of hops and a nice sweet corn background flavor.

just my .02-

[ResQ]

CAP? lol at the risk of sounding nieve.... whats that lol. I am thinking a single infusion mash of 155*. I usually mash for around 90 minutes or so. I am still thinking of a yeast. Im trying for an old style ale with lager characteristics. like a 1920's era. I will be adding a touch of munich. half pound or so and finishing it with brewers gold hops. Any special instructions or does this sound like it needs something?

[Henning1966]

CAP =classic American pilsner search Jeff renner cap

[BDawg]

Thanks, Henning.

Yes, CAP = Classic American Pilsner. What you described as a "20's old style ale" is exactly that - a pre-prohibition pilsner done with ale yeast -- making it a "pre-prohibition cream ale".

You can try it with a single infusion mash, but it will probably work better if you do a protein rest. A short stay (15 mins) at 122F will work.

HTH-

[Bugeater]

A CAP done with an ale yeast is more properly known as a CACA (classic American Cream Ale). It's mentioned in the fine print of the BJCP guidelines for cream ale along with some hints on recipe changes from the standard cream ale recipe. Do a google search for classic american cream ale and you will find a bunch of info, especially a bunch of discussion over on Homebrew talk.

Wayne

[ResQ]

What yeast should I be looking at? I am torn. Originally was thinking kolsch, but now more along the lines of cry havoc or california ale yeast. suggestions for a CACA? lol

[BenTheBrewer]

I just brewed a cream ale last night. My local homebrew shop had a fantastic cream ale on tap. They told me to use Wyeast 2112 California Lager yeast and ferment at ale temps. 65-68 degrees. Then they lagered it for a month or so around 40F. I was nervous about lager yeast at such high temps. I made a starter a few days before brewing, pitched it, and now it is fermenting like a champ. Remember to use the pitching rate calculator at www.mrmalty.com if you use a lager yeast. Good luck and happy brewing.



Ben The Brewer