J_P
Regular.
Right, I'll start as I mean to go on I'm currently brewing this.
It's my second take on the CAP style, which I really enjoyed last time as did my guests. This time I'm toning down the alcohol and using Palisade and Mittelfruh hops instead of Centennial and Saaz. This time I'm brewing 40l of it too.
Grist
6Kg Pale Malt
1.5 Kg Polenta
The polenta was cereal mashed with 300g of pale malt before being boiled up and added to the rest of the grist in 15l of water giving a total mash volume that was around 18l. This was left for 90 minutes.
I then put 38l of sparge water through the grain and put it on to boil with 50g of Palisade hops (9.8%) which should give me 30 IBU give or take.
I'm going to cool the wort to 80C and then add 60g of Mittelfruh and leave for 20 minutes before banging it through the chiller and into two FV's and ferment cool with Nottingham.
I should hopefully end up with something mid fours ABV wise 1.042 -> 1.008
It's my second take on the CAP style, which I really enjoyed last time as did my guests. This time I'm toning down the alcohol and using Palisade and Mittelfruh hops instead of Centennial and Saaz. This time I'm brewing 40l of it too.
Grist
6Kg Pale Malt
1.5 Kg Polenta
The polenta was cereal mashed with 300g of pale malt before being boiled up and added to the rest of the grist in 15l of water giving a total mash volume that was around 18l. This was left for 90 minutes.
I then put 38l of sparge water through the grain and put it on to boil with 50g of Palisade hops (9.8%) which should give me 30 IBU give or take.
I'm going to cool the wort to 80C and then add 60g of Mittelfruh and leave for 20 minutes before banging it through the chiller and into two FV's and ferment cool with Nottingham.
I should hopefully end up with something mid fours ABV wise 1.042 -> 1.008