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***Yooper*** · 10-26-2009, 07:52 PM

Sounds tasty! I use biscuit malt as a sub for victory malt. Or, you could toast some two-row in the oven, and get a very similar result if you can't find victory malt.

I'm going to be making this again this week. I love this beer!

kenche · 10-28-2009, 10:59 PM

Yooper,

I am considering making this with a friend for 'teach a friend to homebrew' day as it is his favorite beer.

He really wants the beer to be ready by December 20th. That leaves exactly six weeks, which seems a tad optimistic. However, here is my plan:

Ferment for 2 weeks at 63
Secondary for 2 weeks at mid 50's (dependent on ambient temps)
Cold crash, and carbonate for 2 weeks at 38
Drink

I will likely lend him a CO2 setup to avoid bottle conditioning time.

Do you think we will have a nice drinkable beer with that schedule. Alternatively I am considering just using an ale yeast with the schedule.

Thanks for any advice

***Yooper*** · 10-29-2009, 12:09 AM

Quote:

Originally Posted by kenche

Yooper,

I am considering making this with a friend for 'teach a friend to homebrew' day as it is his favorite beer.

He really wants the beer to be ready by December 20th. That leaves exactly six weeks, which seems a tad optimistic. However, here is my plan:

Ferment for 2 weeks at 63
Secondary for 2 weeks at mid 50's (dependent on ambient temps)
Cold crash, and carbonate for 2 weeks at 38
Drink

I will likely lend him a CO2 setup to avoid bottle conditioning time.

Do you think we will have a nice drinkable beer with that schedule. Alternatively I am considering just using an ale yeast with the schedule.

Thanks for any advice

That sounds like it would work. I wouldn't use an ale yeast- the flavor really comes from the specific lager yeast, but fermented at ale temperatures- for the true "steam beer". The northern brewer hops, and the yeast are the defining characteristics of this beer style.

chumprock · 11-06-2009, 04:48 PM

I brewed this same recipe for the HBT competition which netted me a tie for 3rd in the category. The overall complaint from the judges was a "mustiness" which was not present in the keg so I have to assume its got something to do with my bottling process...

Thanks for this recipe, Yooper!

samc · 11-09-2009, 11:28 PM

Couple of questions on this recipe Yooper?

What size starter did you make?

Have you or has anyone brewed this or similar using a Euro lager yeast @ true lager temps and if so how did it change the beer? Really hate messing with starters but will if it becomes a completely different beer.

***Yooper*** · 11-09-2009, 11:41 PM

Quote:

Originally Posted by samc

Couple of questions on this recipe Yooper?

What size starter did you make?

Have you or has anyone brewed this or similar using a Euro lager yeast @ true lager temps and if so how did it change the beer? Really hate messing with starters but will if it becomes a completely different beer.

It was a small-ish starter, since I was pressed for time. Probably 1L or so.

If it was made as a true lager, I'd use a lager yeast and make a 4L starter. It would definitely change the beer, though, and probably not in a way I'd want. One of the defining hallmarks of this style is the slightly fruity flavor from fermenting the lager yeast at ale temperatures.

**midfielder5** · 11-19-2009, 08:44 PM

This recipe has WY 2112 (Cal. Lager) and your other Cal. Common recipe listed WLP 810 (SF Lager).
Any reason why you switched this up? Do you have a preference (and why?)

thanks in advance!
Wendy

***Yooper*** · 11-19-2009, 08:53 PM

Quote:

Originally Posted by midfielder5

This recipe has WY 2112 (Cal. Lager) and your other Cal. Common recipe listed WLP 810 (SF Lager).
Any reason why you switched this up? Do you have a preference (and why?)

thanks in advance!
Wendy

I only switched because the online homebrew store I bought from had Wyeast, and not White Labs! And I kept using it, because I washed it and used it a couple of times. I really don't have a preference either way- and I'm not sure I could tell the difference in the beers even side-by-side to be honest. It's probable that the strains differ, but I don't think it'd be a meaningful difference.

**defenestrate** · 11-21-2009, 10:18 PM

do you recommend any dry lager yeast, or just go with the liquid and starter? if so, would one packet re-hydrated work or do you need to go with two?

maybe i'll just go with us-05...i've had some fairly lagerlike ales before with it if i can keep it cool enough.

***Yooper*** · 11-21-2009, 10:33 PM

Quote:

Originally Posted by defenestrate

do you recommend any dry lager yeast, or just go with the liquid and starter? if so, would one packet re-hydrated work or do you need to go with two?

maybe i'll just go with us-05...i've had some fairly lagerlike ales before with it if i can keep it cool enough.

I've never used dry lager yeast, so I couldn't tell you! One of the defining characteristics of a steam beer is a lager yeast fermented at ale temperatures, so I'm not sure if the S05 would give you want you're looking for.