Slobberchops
Active Member
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------------------------------------
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------------------------------------