Steam/California Common/Bastard Lager

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Brewpastor

Beer, not rocket chemistry
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I posted the following with the Beer of the Week thread, but thought I would post it here as well and encourage any readers who have not checked out the beer of the week thread to do so.

I had a couple last night as I reviewed old recipes. I am posting a couple so we can get a sense of what we are drinking and tasting and maybe reproduce.

This first recipe would be close to an Anchor clone (argh! did I really use the "C" word?) I make this particular beer as much as any I brew.

BIG HEAVY THING THAT STOPS FORWARD MOVEMENT GAS BEER
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.75
Anticipated OG: 1.05145 Plato: 12.731
Anticipated SRM: 9.0
Anticipated IBU: 35.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
92.3 9.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.7 0.75 lbs. Crystal 55L Great Britian 1.03400 55
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Whole 9.00 20.0 60 min.
0.50 oz. Northern Brewer Whole 9.00 10.2 30 min.
0.75 oz. Northern Brewer Whole 9.00 5.0 5 min.
0.75 oz. Northern Brewer Whole 9.00 0.0 Dry Hop

Yeast
-----
WYeast 2112 California Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 9.75
Water Qts: 9.75 - Before Additional Infusions
Water Gal: 2.44 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 3.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.


The second recipe is a Bastard Lager recipe. It is well within the style guidelines, but not a "C" beer.

Bastard Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.13
Anticipated OG: 1.05283 Plato: 13.057
Anticipated SRM: 11.5
Anticipated IBU: 44.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
39.5 4.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
29.6 3.00 lbs. Munich Malt Germany 1.03700 8
19.8 2.00 lbs. Pilsener Germany 1.03800 2
9.9 1.00 lbs. Crystal 55L Great Britian 1.03400 55
1.2 0.13 lbs. Biscuit Malt Great Britain 1.03500 35
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Columbus Whole 15.00 33.1 60 min.
0.25 oz. Columbus Whole 15.00 5.6 20 min.
0.50 oz. Columbus Whole 15.00 5.5 5 min.
0.75 oz. Columbus Whole 15.00 0.0 Dry Hop

Yeast
-----
WYeast 2112 California Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.13
Water Qts: 10.13 - Before Additional Infusions
Water Gal: 2.53 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 3.34 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
 
Here is a 10 gallon version as requested.

STEAM
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.50
Anticipated OG: 1.05145 Plato: 12.731
Anticipated SRM: 9.0
Anticipated IBU: 35.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
92.3 18.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
7.7 1.50 lbs. Crystal 55L Great Britian 1.03400 55
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Whole 9.00 20.0 60 min.
1.00 oz. Northern Brewer Whole 9.00 10.2 30 min.
1.50 oz. Northern Brewer Whole 9.00 5.0 5 min.
1.50 oz. Northern Brewer Whole 9.00 0.0 Dry Hop

Yeast
-----
WYeast 2112 California Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 19.50
Water Qts: 9.75 - Before Additional Infusions
Water Gal: 2.44 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.50 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0



Bastard Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 20.25
Anticipated OG: 1.05283 Plato: 13.057
Anticipated SRM: 11.5
Anticipated IBU: 44.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
39.5 8.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
29.6 6.00 lbs. Munich Malt Germany 1.03700 8
19.8 4.00 lbs. Pilsener Germany 1.03800 2
9.9 2.00 lbs. Crystal 55L Great Britian 1.03400 55
1.2 0.25 lbs. Biscuit Malt Great Britain 1.03500 35
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Columbus Whole 15.00 33.1 60 min.
0.50 oz. Columbus Whole 15.00 5.6 20 min.
1.00 oz. Columbus Whole 15.00 5.5 5 min.
1.50 oz. Columbus Whole 15.00 0.0 Dry Hop

Yeast
-----
WYeast 2112 California Lager

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 20.25
Water Qts: 10.13 - Before Additional Infusions
Water Gal: 2.53 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.50 - Before Additional Infusions
Saccharification Rest Temp : 150 Time: 0
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 0 Time: 0

Total Mash Volume Gal: 4.15 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
 
Baron von BeeGee said:
BP, what kind of fermentation schedule do you follow with those recipes?

Generally:

60 degrees for 1 week

50 degrees for 3 weeks

5 degrees a day drop down to 30 degrees

30 degrees for 1 week

In that ball park. I think this beer does best with a conditioning rest in the 50 degree range. I also like a phased lagering rest to help get things settled out and ready for serving (I force carbonate as soon as it gets down to 30 degrees and then let it sit)
 
Brewpastor said:
Generally:

60 degrees for 1 week

50 degrees for 3 weeks

5 degrees a day drop down to 30 degrees

30 degrees for 1 week

In that ball park. I think this beer does best with a conditioning rest in the 50 degree range. I also like a phased lagering rest to help get things settled out and ready for serving (I force carbonate as soon as it gets down to 30 degrees and then let it sit)
Really? I thought Commons could be brewed at a higher temp and didn't need to be lagered...

How did they taste? Did they come pretty close?
 
Anchor ferments at 62 degrees and cold conditions for 3 weeks at 50 degrees. The lagering is my addition and I do it to help clarify and I think it makes it a bit crisper.
 
Brewpastor said:
The second recipe is a Bastard Lager recipe. It is well within the style guidelines, but not a "C" beer.

Bastard Lager
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-B Amber Hybrid Beer, California Common Ale
Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.13
Anticipated OG: 1.05283 Plato: 13.057

brewpastor, I'm new to this... I'm just wondering, with an OG of 1.053 and maximum attenuation of 71% (according to wyeast), how can you end up within the style guidelines (BJCP max FG 1.014)?

The way I figure it, the maximum OG you could practically use is about 1.047, since both the wyeast and whitelabs california lager yeasts have max atten 70-71%.

thanks,
Dirk
 
Here's my Common Lager recipe (similar to BP's)--just finished off a keg of it last night. I use a very similar fermentation schedule, except I lagered it for a month.

Germantown Hills Common Lager
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-B Amber Hybrid Beer, California Common Ale

Min OG: 1.048 Max OG: 1.054
Min IBU: 30 Max IBU: 45
Min Clr: 10 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.50
Anticipated OG: 1.057 Plato: 14.12
Anticipated SRM: 11.6
Anticipated IBU: 36.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.049 SG 12.09 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.0 10.00 lbs. Pale Malt(2-row) America 1.036 2
8.7 1.00 lbs. Crystal 80L 1.033 80
4.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Whole 7.00 30.2 60 min.
0.50 oz. Northern Brewer Whole 7.00 4.0 15 min.
0.50 oz. Northern Brewer Whole 7.00 2.5 1 min.


Yeast
-----

White Labs WLP810 San Fransisco Lager



Mash Schedule
-------------

Mash Type: Two step infusion mash

Grain Lbs: 11.50
Water Qts: 0.00 - Before Additional Infusions
Water Gal: 0.00 - Before Additional Infusions
 
Brewpastor said:
That looks like a tasty beer and if you are just finishing it off, it must have been. I do love this style.
Yeah, it was a good batch, and I like the style very much. The common was something that just about anyone could drink. I think I actually shed a tear last night on the last drink. The only saving grace is knowing that I have 15 gallons of other styles in fermenters waiting for kegs. :D
 
The end of a keg is a sad event, especially because it is at its peak too often just as it is kicking. But, there is always the next batch to fill that empty keg.
 
Brewpastor said:
The end of a keg is a sad event, especially because it is at its peak too often just as it is kicking. But, there is always the next batch to fill that empty keg.

I hear ya man... Had some friends over on Sunday to watch Football on my newly aquired HDTV... they emptied both of my kegs!! Yeah, that's two kegs! Granted they weren't full, but there were at least half full... darn drunks.. (notice how I omitt myself from guilt?!;))
 
I'm thinking about something like this for my next batch, something clean and simple. Temps are low enough where fermenting at 62 and quasi-lagering at 50 shouldn't be a problem with an ice bath (ambient in the basement is now around 65 or so). Thinking about just some 2-row, some crystal 40, *maybe* another specialty grain. I've seen recipes that call for some Munich, or maybe some Vienna. I may add a pound, I haven't decided. Thoughts? I've been using a lot of Munich lately, I could add a pound of that instead just to bring out the malty character a little more.

The only other thing is splitting the hops between Northern Brewer and Cascades. Cascades are still very much a west-coast type of hop, and Walker's IPA used those two in conjunction to rave reviews.
 
Oh, I know, it's classic, and 99% of the California Common recipes I see use NB exclusively. I'm just jonesing for some more Cascades, is all, and I know they play well with NB.
 
They go well in this style too, and I believe Designing Great Beers indicates a number of recipes at the AHA comps have used Cascades, so, there you go.
 
I was reading that on the crapper this morning, so there YOU go!

Let me ask you, which recipe of yours do you prefer? The very simple, 2-row and crystal first recipe, or the second? I'll probably steal one of those grain bills.
 
I think the second, although if you did the Munich thing, I would go with the simple recipe, cut the crystal a tad and toss in the munich. I bet it would be great.
 
Cool. I'll play around with BeerSmith tonight, but right now I'm thinking around

7# 2-row (+/- to hit my target gravity)
2# munich
0.5# Crystal 40

NB for bittering
NB and Cascades, split 50/50 for flavor and aroma

Shoot for 30-35 IBUs, OG ~ 1.050 (don't want this to be TOO big). Nice, clean, simple recipe.

Thanks, BP!
 
What do you all think of this recipe for a steam?

Muchahoken's Kommen
10# Turbo Pilsner (Ger)
1# Caramel 80^ (Ger)
.2# CaraWheat (Ger) (head retention)
1oz Northern Brewer (Boil) - pellets
.5oz Northern Brewer (Kettle) - pellets
.5oz Northern Brewer (FO) - pellets
1pkg Wyeast 2112 Activator

- WW
 
I think the proportions look good, but I would rather use a nice pale ale malt, although that is just a personal preference. I don't know turbo crystal. I do love 2112, it was Rush's best effort!
 
I pieced together my electric RIMS setup and brewed a batch of this steam beer clone on Labor Day. You can read about it here https://www.homebrewtalk.com/f51/35-rims-heater-133208/.

I made a starter of WLP810, pitched around 68*F, and walked the temp down to 61*F where it has stabilized and is fermenting nicely in the fridge.

Earlier in the thread, the following general fermentation schedule was mentioned:
60 degrees for 1 week
50 degrees for 3 weeks
5 degrees a day drop down to 30 degrees
30 degrees for 1 week

Here's my question: At what point do you rack out of the primary and into another vessel? Do you go straight from the primary into your keg? At what point after primary fermentation is finished do you dry hop?

I've never brewed a lager before so I figure trying it out with a yeast this flexible would be a good start. Any guidance you can provide would be helpful. Thanks!
 
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