Basically it is a very pale, lightly hopped,low in alcohol, infusion mashed and with no lagering at all (although I have
always used a lager yeast, it would be my guess that acceptable results would be obtained used a top fermenting ale
yeast at about 16-18 degrees).
Ingredients (23 litres)
Pale Malt 2.75 kilograms
Flaked Maize 550 grams (If you can get otherwise use mielie meal, see preparing mielie meal for the mash tun on
the recipe page)
Sugar 360 grams
Hops Southern Brewer Pellets 23 grams (Original Recipe calls for 60grams Saaz - whole hops)
Lager yeast
Infusion mash at 65Deg C for 90 minutes. If using flaked maize, this is added directly to the mash tun. At end of mash
sparge until you have 34 litres in kettle or until SG drops to about 1006 at which stage you should stop the sparging
and top up to 34 litres with water. Bring to boil and add sugar and hops. Boil for 90 minutes adding 5 grams of Irish
Moss 15 minutes before end of boil. Cool to 13 degrees C and pitch yeast. Using lager yeast and fermenting at
about 13 degrees it can take as long as 2 weeks to finish primary fermentation.
Capital Brewery, Middleton, WI