I currently have a CAP on tap that was brewed with 34/70 and it is out of this world good! Especially considering how hot and dry it is right now. The recipe for 10 gallons of 1.055 CAP:
13 lbs. Rahr Six row (it was the last of my 6-row, or I would have used all 6-row)
5 lbs. Malteurop Two-row
4 lbs. flaked corn (and the last of my corn)
6 oz. acid malt
Mashed between 145-155°F for 90 min.
2 oz. Hallertauer Mittelfrueh FWH
1.5 oz. Cluster 90 min
1 oz. Tettnanger 15 min
1 oz. Strisselspalt at knockout.
Fermented at 52° for one month, lagered at 35°F for 10 weeks. Crystal clear, creamy white head, beautiful.