Recipe suggestions for Cal Ale yeast?

**DrewsBrews** · 02-10-2006, 04:05 AM

I'm calling on the expertise of my fellow homebrewers for suggestions. I misjudged the amount of beer I had left in the two kegs in my fridge (damn kegerator newbie) and they're both empty now.

I'm attempting to refill them as soon as possible.

I currently have an American nut brown ale in the primary and will be racking it over to the secondary this weekend. The yeast in that batch is White Labs California Ale. I'm going to brew up another batch on Saturday (happy birthday to me) and want to dump it onto the existing yeast cake.

So, I'm looking for a recipe that will both compliment the brown ale once they're on tap and work with the Cal Ale yeast in the primary this weekend. I'm still relatively new to brewing so I don't have much of a repertoire to fall back on. I tend to like heavier beers during the cold months.

By the way, I brew extract with grain batches. Thanks in advance for any ideas.

**Dude** · 02-10-2006, 04:33 AM

Cali Ale, huh?

BREW A PALE ALE!!!!!

Try out something like a SNPA cloner....or for somethign more hoppy, a SNCA cloner!

**DrewsBrews** · 02-10-2006, 05:08 AM

I just drilled down through that thread to the recipe DeRoux's posted. What's with adding the LME in the last 15 minutes of the boil? I've never seen a recipe like that.

**Chairman Cheyco** · 02-10-2006, 05:11 AM

Quote:

Originally Posted by DrewsBrews

I just drilled down through that thread to the recipe DeRoux's posted. What's with adding the LME in the last 15 minutes of the boil? I've never seen a recipe like that.

Maybe to keep it from darkening by boiling too long?

**Dude** · 02-10-2006, 05:14 AM

Quote:

Originally Posted by Cheyco

Maybe to keep it from darkening by boiling too long?

That is exactly it, it keeps the wort from caramelizing. I haven't extract brewed in SO long it seems, but I believe it also helps in hops utilization. The extract experts can hopefully verify that for me.

**DrewsBrews** · 02-10-2006, 06:24 AM

Okay, while we're pondering that, I have another question. What is a "magnum" hop? I found a reference at one site to a Hallertauer Magnum. Same thing?

I just checked the website of my LHBS. They apparently don't carry this type of hop. At best, they carry a generic Hallertauer with 4-5.8% "average alpha acid". Is this close enough to the magnum, or should I just go with the Perle in the recipe and skip the magnum?

I suppose I could just guess, but I know how much difference hops can make and I wouldn't want to fark up the flavor of the beer.

wild · 02-10-2006, 09:52 AM

Quote:

Originally Posted by DrewsBrews

Okay, while we're pondering that, I have another question. What is a "magnum" hop? I found a reference at one site to a Hallertauer Magnum. Same thing?

Name: Magnum
Alpha Acid %: 13% to 15%
Typical Beer Styles: All beers, particularly lager, pilsner, stout
Possible Substitutions: Northern Brewer
Flavor Description: Known for bittering value and quality.

Wild

**DrewsBrews** · 02-10-2006, 03:50 PM

Thanks for the info.

Any other recipes ideas folks? Not that the pale ale won't do, but I was thinking of something a little more "wintery".

cgravier · 02-10-2006, 03:56 PM

6 lbs pale liquid extract
2 lbs 2-row
3/4 lb. victory
1/2 lb. crystal 40

1 ounce chinnok (60 min)
1 ounce willamette(30 min)
1 ounce willamette (0-5 min)

cali ale yeast
ibu 40
og 1.055

**Baron von BeeGee** · 02-10-2006, 04:20 PM

You could use the yeast for almost any style ale you want to do that isn't heavily dependent on the yeast strain for the flavor profile (i.e., wouldn't work for a hefeweizen, but would work for an American wheat).