CA Common with ale yeast? What could go wrong?

Hi there,

I was planning on making my "Vienna Steam Lager," which is a CA Common with the addition of a high percentage of Vienna malt (recipe below). My question is this - what would happen if I used Safale US-05 instead of WLP810 / Wyeast 2112? I visited 2 LHBS's in my area and didn't have any luck finding any lager yeast and was wondering if anyone had any predictions on what would occur with this substitution.

Thanks!

Recipe: Vienna Steam TYPE: All Grain
Style: Premium American Lager
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.7 SRM SRM RANGE: 2.0-6.0 SRM
IBU: 36.3 IBUs Tinseth IBU RANGE: 15.0-25.0 IBUs
OG: 1.052 SG OG RANGE: 1.046-1.056 SG
FG: 1.018 SG FG RANGE: 1.008-1.012 SG
BU:GU: 0.696 Calories: 174.4 kCal/12 oz Est ABV: 4.5 %
EE%: 60.00 % Batch: 12.00 gal Boil: 14.65 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------
Brilliant. Not quite clear, but wonderful. Caramel with a light wonderful carbonation. I loved it.

Amt Name Type # %/IBU
18 lbs Vienna Malt (3.5 SRM) Grain 1 62.1 %
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 34.5 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 3.4 %

Total Grain Weight: 29 lbs Total Hops: 4.10 oz oz.
---MASH PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name Description Step Temperat Step Time
Mash In Add 39.44 qt of water at 167.0 F 156.0 F 60 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 74.0 F/156.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Drain mash tun, Batch sparge with 3 steps (9.07gal, 3.02gal, 3.02gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.046 SG Est OG: 1.052 SG
Amt Name Type # %/IBU
2.10 oz Northern Brewer [9.00 %] - Boil 60.0 min Hop 4 28.5 IBUs
1.00 oz Northern Brewer [9.00 %] - Boil 15.0 min Hop 5 6.7 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 2.0 min Hop 6 1.1 IBUs

---FERM PROCESS-----------------------------
Primary Start: 7/23/2011 - 14.00 Days at 54.0 F
Secondary Start: 8/6/2011 - 10.00 Days at 65.0 F
Style Carb Range: 2.50-2.80 Vols
Bottling Date: 8/6/2011 with 2.7 Volumes CO2:
---NOTES------------------------------------


Read this:

https://www.homebrewtalk.com/f14/california-common-wlp001-295587/

I've done something very similar with Vienna/citra and fermented half with sf lager yeast and half with us05. I fermented at sixty (the low end of the range for 05). It was a great pale ale,and I would recommend doing it, but I probably will not enter it into any competitions due to the absence of NB hops.

At 54 degrees, I don't think you're going to get the type of attenuation that you want with 001. I would not go below sixty with that strain. If you do ferment at sixty, you'll probably get what you want - a very "clean" ale.

It will be a good beer. ferment it!!

mike

I brewed 10-gals; thinking I will do 5 gals with US05 and 5 with some sort of CA lager yeast (when I can find some). I'll let you know how both turn out.

Thanks

Sounds good, but it's not a steam beer anymore. It could be a blonde or a cream ale, maybe a kolsch style, but it's not steam beer.

You could try saflager s-23 if you can find it.

rockfish42 said:

You could try saflager s-23 if you can find it.

Click to expand...

I just made one on Saturday using S-23.

To the OP: it will make a great beer. I've subbed US-05 and called it the same name before. Not a huge difference in profile to my mind.

muthafuggle said:

Sounds good, but it's not a steam beer anymore. It could be a blonde or a cream ale, maybe a kolsch style, but it's not steam beer.

Click to expand...

this. I'm sure it'll be a delicious beer, but it won't be a steam beer...or a kolsch. Both of these styles are VERY reliant on the proper yeast strain being used...the yeast is what makes it the style.

Saisons and soured beers are good examples too of needing the right yeast (and bugs) to make it truly a saison.