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TRainH2o · 06-09-2011, 03:46 PM

I did a very similar recipe but it called for a 2 week 62˚F fermentation, using San Francisco Lager. It's been 2 1/2 weeks in the primary and I tasted it last night for the first time.

No off flavors, very tasty. Honestly I could force carb and drink it now but I'll drop the temp and lager it for a couple of weeks.

I am wondering why the difference in fermentation temp and what difference it makes with the San Francisco Lager yeast. I get no diacetyl at all but I guess it's from the higher fermentation temp.

Thoughts?

xxHelderxx · 06-14-2011, 09:31 PM

KingBrian- I really want to try your recipe out but I'm having trouble calculating to 40 IBU. I'm getting something closer to 47 using the Tinseth formula. Here's what I understand as your recipe

10lb 2 Row
.5lb C60
2oz Chocolate Malt

1oz NB @60
.5oz NB @30
1oz NB @15
1oz NB @1

Can you help me figure it out if this isnt it?

Also, would you dry hop this if you had another chance?

**arturo7** · 06-14-2011, 10:38 PM

Yooper's recipe kicks butt.

The last couple times I made it I substituted Simcoe hops. Holy cow! What a great result.

for 5 gal
1/2 oz @ 60m
1/2 oz @ 45
1/2 oz @ 15
1/2 oz @ 10
1/2 oz @ flameout
1 oz dry

***Yooper*** · 06-14-2011, 10:41 PM

Quote:

Originally Posted by arturo7

Yooper's recipe kicks butt.

The last couple times I made it I substituted Simcoe hops. Holy cow! What a great result.

for 5 gal
1/2 oz @ 60m
1/2 oz @ 45
1/2 oz @ 15
1/2 oz @ 10
1/2 oz @ flameout
1 oz dry

I love, love, love simcoe! That sounds really good. I still have some NB hops needing a home, so I think the next batch will be with those, but then maybe a batch with simcoe!

**bad67z** · 07-08-2011, 04:07 PM

Hey Yoop my bil has requested this for his wedding rehearsal dinner party, I only have 6 weeks. I have made this recipe a number of times but never "rushed" it. If I'm force carbing in a keg, is 6 weeks enough time for this beer?

***Yooper*** · 07-08-2011, 09:51 PM

Quote:

Originally Posted by bad67z

Hey Yoop my bil has requested this for his wedding rehearsal dinner party, I only have 6 weeks. I have made this recipe a number of times but never "rushed" it. If I'm force carbing in a keg, is 6 weeks enough time for this beer?

Oh, yes, that should be fine. You can lager it in the keg while it's carbing up so that should work out great.

**bad67z** · 07-08-2011, 10:45 PM

Quote:

Originally Posted by Yooper

Oh, yes, that should be fine. You can lager it in the keg while it's carbing up so that should work out great.

That never occurred to me, thanks Yoop!

**headbanger** · 08-04-2011, 12:33 PM

Just a note for anyone not set up for lagering... I brewed a 10g batch of a recipe very similar to this one recently, the only difference in the grain bill being 80L crystal instead of 60.

For fermentation I used WL cream ale yeast with a healthy starter and let it go for about 30 days @ around 68 degrees F. It turned out excellent to say the least, just like the original only crisper and smoother.

I did find that it benefits greatly from aging a week or two before drinking though.

JerzBrew · 09-14-2011, 07:27 PM

I had a question about your mash and boil volumes, but you answered it elsewhere in this thread.

Brewing up this weekend, thanks for posting!

JerzBrew · 09-19-2011, 04:40 PM

Right, so brewed this up. I went ahead and subbed 1 pound of Victory for 1 pound of Pale.

My gravity was higher, 1.06. I ended up with 5 gallons, not 5.5. It took a long time to get the 7 gallons up to a boil, so I'm guessing that this extra time is what caused a bit more evaporation and therefore the higher gravity.

The color is beautiful. Can't wait.