California Common/Steam with German Bock Lager Yeast

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rivertranced

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Style: California Common Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.10 gal
Post Boil Volume: 5.60 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 12.7 SRM
Estimated IBU: 52.2 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 12.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 77.8 %
1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 13.3 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3 8.9 %
1.00 oz Cascade [6.40 %] - First Wort 30.0 min Hop 4 15.4 IBUs
1.00 oz Northern Brewer [8.60 %] - Boil 60.0 min Hop 5 36.8 IBUs
1.00 oz Cascade [6.40 %] - Aroma Steep 5.0 min Hop 6 0.0 IBUs

Yeast: WLP833 repitch


I thought it worthwhile to share this recipe as it turned out pretty well. I designed using the help of Designing Great Beers, and decided to repitch WLP833 despite not knowing how it would perform. It turned out great! It seems to me that you could use most any lagering yeast for a Steam Beer, and if you treat the fermentation right it will turn out magnifico.

This beer scored a 34 at a large HB competition. I've also tasted with a group studying for the BJCP and it scored a little higher. If I were to brew it again, I'd use a bit more caramel malt to boost the maltiness and mouthfeel. The hop character came through pretty well, though you could boost the bittering hops a hair as well.
 

zgardener

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I'm working on a similar recipe, but w/ crystal 40 instead of 60, and different hops, but overall, a very similar malt bill and same yeast.

Did you lager the steam beer post fermentation, or just a normal 3-5 day cold crash?
 
OP
rivertranced

rivertranced

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I conditioned for a couple weeks at 50 degrees in the secondary, which also helped with clarity. I didn't do a traditional lagering period or cold crash, however I did a brief diacetyl rest after the primary.
 

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