8 replies to this topic

[djinkc]

I'm in the competition mode for the first time in a while. This brew is for a comp entry. My starter kicked up good today so I'm brewing tomorrow after work.Mash in early afternoon for a 2 - 3 hour mash. Go back to the office and start brewing around 5:3043% 2-row43% Maris Otter3.6% C-403.6% C-1203.6% Special Roast3.6% VictoryMash in at 149, my tun hold temps really well. Mashout/vorlauf recirculation to 165+df and sparge.At my place it seems to work better to mash a little lower than you would think. I want this to attenuate out below 1.014. I think the low extended mash will get me there with all the specialty grain????? Oh, the grain's already crushed........70 min boil3.75 oz N. Brewer 9.8AA and 1 oz Magnum 12.5AA First Wort Hop3 oz N. Brewer at flameout/power off Wyeast 2112, anticipated OG 1.054 and 44 IBU'sI guess my concern is the crystal malt and finishing low enough to be within guidelines. The FWH and flameout hop additions are to let the NB hops shine. I think this plan works???? Any thoughts?

Edited by djinkc, 15 December 2010 - 08:11 PM.

[Jimmy James]

Looks good to me. You should be able to finish plenty dry with that amount of specialty malt provided your yeast is healthy and of sufficient quantity, which I am sure it is. I've only used the White Labs version of the California Lager but it always fermented out completely for me. I'd recommend temp control of some sort. I usually start these out around 60 then let it ramp up to 63 after peaking. I think you'll get the highest attenuation by staying in the optimum temp range and letting it ramp up a couple or three degrees after peak krausen.

[Big Nake]

Is that 10 gallons? Seemed like a lot of hops for 5... just wondering. I agree that it should be nice. The 2112 flocs like a MOFO so just make sure that it doesn't drop before its important work is done. Maybe swirl it a little and check the gravity. I also agree on the temp control or at least a way to keep it relatively cool. IIRC, 2112 will ferment well down to 55° and it's really clean at those temps. Once you get into the 60s, there seems to be a more estery profile that I don't really care for. Otherwise, sounds yummy. Good luck.

[djinkc]

12 gal post boil. - should have mentioned that. It'll ferment cold. I ruined a steam a several years ago by fermenting too warm. My ignorance - fusel city. The only other one I dumped was a wheat not too long ago same problem - too warm. Guess I was just stupid that time......The way today's going it's probably going to be a 70 - 90 minute mash. Thanks for the tips.

[djinkc]

I would really like to try a steam beer in the future. It is one of my favorite styles for sure. Is it just me or is the california common strain a VERY clean yeast!? now the only thing I can go off of is anchor beers though. Cant say I've ever had another steam beer before with that stariin of yeast.

Clean, meaning it really flocs and drops out. Yep. Depending on the temp it can ferment relatively clean, ester wise, when cold or get interesting if in the low 60's Over that it can be a fusel mess if you get into the 70's. I love that yeast. I like to do a dark CAP with it. No six row but some type of corn, flaked maize or polenta. And it makes an interesting porter. I have a Baltic that is just starting to come into it's stride now. Don't limit yourself to a Cali Common/Steam with it.

[Big Nake]

I made a nice steam beer by keeping it around 55°. That beer came out so nicely that I got cocky and tried a red lager with it and then (the height of cockiness?) I even tried a pilsner-type beer with it. But I didn't watch the temps as closely and both of those beers fell short as far as I'm concerned. It was either a problem with the 2nd and 3rd generations of the 2112 or it was the temps. But if you ferment lower, I agree it's very clean and it really does floc like crazy... 1968 is the other one that comes to mind on the hi-floccing scale. Cheers.

[Alpha Male]

Hey Dan, Should have ask for my steam recipe. I'm the Steam King around these parts. I would love to have your steam yeast Baltic porter recipe. Thanks Jeff

[Howie]

I did a blonde ale with that strain that was great. I did a 3 liter starter and then fermented at 59. VERY nice beer, think it scored a 40.Like the OP mentioned, I mashed low and then used Servo. Fermented very well.