CA Common with ale yeast? What could go wrong? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > CA Common with ale yeast? What could go wrong?

Reply
 
Thread Tools
Old 01-22-2012, 03:45 PM   #1
Slobberchops
Recipes 
 
Mar 2011
Columbus, OH
Posts: 29
Liked 1 Times on 1 Posts



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------------------------------------



__________________
Primary: IPA, Tripel
Secondary: Nothing!
Recent bottlings: None!
In the keg: Empty!
More at my blog: The Homebrewed Triathlete

 
Reply With Quote
Old 01-22-2012, 03:55 PM   #2
KayaBrew
Recipes 
 
Nov 2008
Jay, Adirondack Mountains, NY
Posts: 2,365
Liked 197 Times on 155 Posts


Read this:

http://www.homebrewtalk.com/f14/cali...wlp001-295587/


__________________
"...Careful, man...there's a beverage here!..."

 
Reply With Quote
Old 01-22-2012, 04:36 PM   #3
berebrando
Recipes 
 
Dec 2010
Orange, CA
Posts: 225
Liked 24 Times on 23 Posts


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.
__________________
www.thegoodbeerco.com

 
Reply With Quote
Old 01-22-2012, 06:27 PM   #4
alemonster
Recipes 
 
Jul 2009
nevada
Posts: 79

It will be a good beer. ferment it!!

mike

 
Reply With Quote
Old 01-22-2012, 11:52 PM   #5
Slobberchops
Recipes 
 
Mar 2011
Columbus, OH
Posts: 29
Liked 1 Times on 1 Posts


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
__________________
Primary: IPA, Tripel
Secondary: Nothing!
Recent bottlings: None!
In the keg: Empty!
More at my blog: The Homebrewed Triathlete

 
Reply With Quote
Old 01-23-2012, 12:12 AM   #6
muthafuggle
Recipes 
 
Jan 2010
, Utah
Posts: 185
Liked 11 Times on 10 Posts


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.
__________________
"Fat, drunk and stupid is no way to go through life, son"

Primary: 90 Shilling
Secondary: Empty
Bottled: Out of beer... need to brew more.
Kegged: STILL out of beer.

 
Reply With Quote
Old 01-23-2012, 01:46 AM   #7
rockfish42
Recipes 
 
Jun 2010
Merced, CA
Posts: 813
Liked 20 Times on 19 Posts


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

 
Reply With Quote
Old 01-23-2012, 03:59 AM   #8
Dr. Francois
Recipes 
 
Jan 2009
Okemos, MI, Michigan
Posts: 614
Liked 40 Times on 32 Posts


Quote:
Originally Posted by rockfish42
You could try saflager s-23 if you can find it.
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.
__________________
Dr. François

"We are what we pretend to be, so we must be careful about what we pretend to be."
--Kurt Vonnegut

 
Reply With Quote
Old 01-23-2012, 11:23 PM   #9
malkore
 
malkore's Avatar
Recipes 
 
Jun 2007
Nebraska
Posts: 6,922
Liked 37 Times on 35 Posts


Quote:
Originally Posted by muthafuggle View Post
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.
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.


__________________
Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
California Common yeast speedie789 Fermentation & Yeast 2 01-19-2012 10:14 PM
California common lager yeast brewhusker Fermentation & Yeast 14 01-18-2012 07:23 PM
California common, cry havoc yeast jamnw Fermentation & Yeast 12 10-28-2011 12:40 PM
wrong yeast ? Aschecte Fermentation & Yeast 5 03-21-2011 02:54 AM
Brewing a California Common but my yeast is dead 37OliveStBrews Fermentation & Yeast 3 03-14-2011 06:53 PM


Forum Jump