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Old 02-28-2007, 01:43 AM   #1
Willsellout
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Default California common recipe? With Pacman?

Curious to know if anyone had an extract recipe for a Cali common recipe with steeping grains and since Pacman ferments at 60, would it work? Or should i just use the lager yeast?
I'm just kind of anxious to brew with the pacman I suppose.


Dan

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Old 02-28-2007, 01:46 AM   #2
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Pacman's an ale yeast, so it's not going to be a California Common regardless of fermentation temperature. It'll be different, for sure, and Cali Common is one of those yeasts that really does make a big difference in the end product. Save the Pacman for the next project, IMHO.

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Old 02-28-2007, 02:54 AM   #3
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Quote:
Originally Posted by the_bird
Pacman's an ale yeast, so it's not going to be a California Common regardless of fermentation temperature. It'll be different, for sure, and Cali Common is one of those yeasts that really does make a big difference in the end product. Save the Pacman for the next project, IMHO.

Ok that's what I figured. I will have to search around for some recipes people have used the Pacman for to see what to brew it with. Figure I'll do a couple Rogue clones as well.

Anyway, thanks!

Dan
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Old 02-28-2007, 04:08 AM   #4
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You can brew ANYTHING with the Pacman yeast. Look at all the Rogue styles--supposedly they use the Pacman for all of them. It is pretty versatile.

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Old 02-28-2007, 04:20 AM   #5
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Quote:
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You can brew ANYTHING with the Pacman yeast. Look at all the Rogue styles--supposedly they use the Pacman for all of them. It is pretty versatile.

Well I was reading up on it and they mention that it ferments best around 60 degrees or so and I have spoken with John the head brewer and they do indeed use the Pacman with everything. So I suppose it is versatile, and the whole point of homebrewing is to experiment.
I was thinking of using the Common style but with the Pacman to come up with something unique, but if the yeast plays a big part in the flavor I'm not so sure. I'm just tired of doing kits, I kind of wanted to do something new.

From what I can gather the recipe's mostly call for around 6-7 lbs of pale extract with some crystal 20l and Munich malt thrown in there. There are even a couple recipes with biscuit malt added with another pound of amber extract. The common hops are the Northern Brewer with some cascade thrown in on some recipes.


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