Hey folks! I plan on making my first dopple bock here soon, I tried Ayyingers Celebrator's before and I fell in love with it! I wanting to know the feasibilty of using the White Labs San Fransisco Lager to produce a good dopple bock with the somewhat limited temp control that I have.
This is from the White Labs site:
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Fermentation Temperature: 58-65°F
Alcohol Tolerance: Medium-High
I am wanting to brew this beer two weeks from now, and use the dropping ambient temperatures to actually produce the beer I want.
I have a closet on my porch that I am wanting to use, I will probably get a tub of water to place my fermentation vessel inside of it to produce temperature stability.
Starting Two weeks from now, the average high where I live is 65F, with an overnight low of 42, and each week the average high and low drops by about 3 degrees so that by the end of November, the average high is 55 with a low of 35.
By the middle of December, the weather stabilizes pretty much and we have high's of 50 and low's of 30, and that holds all the way through the end of January with the exception of the average high dropping to the upper 40's.
What I am wondering is this, could I produce this beer in about two weeks, then just let it ride outside until the middle of January and have something that would be worth the effort? The current temperatures are perfect for the main fermentation, and it looks like the temps will drop to lager temps soon afterwards.
Can someone offer some advice on this?
Ingredient Name Amount
Briess Organic Munich 10 6 lbs, 0 oz
Briess Munich Liquid Extract 4 lbs, 0 oz
Gambrinus Dark Munich 3 lbs, 8 oz
Caramel Vienne 2 lbs, 0 oz
Weyermann Melanoidin 0 lbs, 8 oz
Perle, GR Pellets 1.0 oz @ 60 mins
White Labs San Fran Lager 1 ea