I recently attempted an Anchor Steam "clone" - 2-row (80%), Munich (8%), Caramel 40 (8%), Victory (4%), Northern Brewer Hops (60 min, 15 min, and WP @ 170F), Wyeast 2112 California Lager fermented at 62F.
I think the base flavors came out well, but it's really missing that... fruitiness (I get peaches) that an Anchor Steam has in a head to head comparison.
My goal is to get more of that fruitness. I'm thinking I may need to do something different with my fermentation temperature, or maybe just neet to switch from C40 to C60. Does anyone know what I might be missing?
I think the base flavors came out well, but it's really missing that... fruitiness (I get peaches) that an Anchor Steam has in a head to head comparison.
My goal is to get more of that fruitness. I'm thinking I may need to do something different with my fermentation temperature, or maybe just neet to switch from C40 to C60. Does anyone know what I might be missing?