Cream Ale Fizzy Yellow Beer

[z-bob]

Lawnmower beer at 5%? Perhaps, best to insure your toes before attempting to verify the hypothesis.

And according to my hydrometer, it has finisher fermenting already, 88% attenuation. The lag time after I pitched the yeast was a little over 24 hours, then it just exploded. I need to get it out of the bucket and into a carboy (I'll add a tablespoon of sugar to scavenge the oxygen it picks up during the transfer), and it might be ready to bottle in a few days.

I think I pitched too much yeast.

 

[garvinator70]

I bought the exact recipe other than my local HB shop only had German Pilsner not Uk Pilsner going to brew with regular bottle water my sisters well has too much magnesium. Hopefully it turns out great. Thanks for the recipe Yooper.

 

[garvinator70]

7 lbs Vienna Malt (3.5 SRM) Grain 70.00 %
3 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 30.00 %
0.50 oz Pearle [8.40 %] (60 min) Hops 14.4 IBU
0.50 oz Tettnang [4.20 %] (45 min) Hops 6.6 IBU
0.50 oz Tettnang [4.20 %] (0 min) Hops -
1 Pkgs Safale US-05 (Fermentis #US-05) Yeast-Ale

Mash at 150 degrees for 60-75 minutes. Sparge to get boil volume. Boil for 60 minutes, and rapidly chill to 62 degrees. Add yeast, and ferment at 62 for 14 days. Rack into secondary, or keg, and crash cool until clear.

This beer was not originally mine- I found it somewhere here, but can't find the thread of who posted it. Will the real recipe-czar please confess? I made a few changes, to match my supplies, but other yeast strains can be used. German Ale yeast, at a cool ale temperature, would be wonderful. This beer tastes like a more flavorfull BMC.

Beersmith file: View attachment 11329

Due to my long and low temp mash, it finished at 1.008, lower than my goal of about 1.010-1.012. I thought it might be too dry, but it actually turned out perfect!

Brewing now and hit 153 mash added 1/2 gallon cold water and now I’m 146 ? Help

 

[Yooper]

Brewing now and hit 153 mash added 1/2 gallon cold water and now I’m 146 ? Help

Let it go, or add a little boiling water but next time keep it at 153 or add a couple of ice cubes.

 

[garvinator70]

Let it go, or add a little boiling water but next time keep it at 153 or add a couple of ice cubes.

You think 146 is ok?

 

[Yooper]

You think 146 is ok?

Yes, especially if it started higher. If it stayed a while at 153, that would be great. Next time, don't worry so much and somewhere between 148-154ish would be fine.

 

[garvinator70]

Yes, especially if it started higher. If it stayed a while at 153, that would be great. Next time, don't worry so much and somewhere between 148-154ish would be fine.

Thanks I let you know how it turns out

 

[garvinator70]

I brewed this 5/21/2021 it’s good probably needs another week carbonate in bottles but it’s good

 

[z-bob]

And according to my hydrometer, it has finisher fermenting already, 88% attenuation. The lag time after I pitched the yeast was a little over 24 hours, then it just exploded. I need to get it out of the bucket and into a carboy (I'll add a tablespoon of sugar to scavenge the oxygen it picks up during the transfer), and it might be ready to bottle in a few days.

I think I pitched too much yeast.

This turned out to be a nice beer. It's amber instead of yellow because of the Munich, and the one I drank too early was watery, but a week later it really came around. I would brew this again.

 

[rtstrider]

My previous attempt was band aid city. Finally figured out the issues with my brews and that was Chloramines. Campden has fixed that for over a year now so whew! Put in a grain order for this just now and US-05 is not in the plans here. Thinking something along the lines of Imperial G-03, aka WLP029, fermented around 60F. Mainly because it's a tad "crisper" than US-05 and clears pretty fast. That is unless US-05 really is just the bee's knee's for this recipe. Has anyone tried this with Imperial G-03/WLP029?

Edit: I also have 1007 on hand and can try that per Yoopers original recommendation. Any input would be greatly appreciated!

 

[balrog]

I do this recipe with WY1007. I loves me my WY1007. It's my fav. It is whispy, but I don't need super clarity. This recipe does very well with WY1007.

PS in case I'm being obtuse, I like WY1007.

 

[Shenanigans]

I do this recipe with WY1007. I loves me my WY1007. It's my fav. It is whispy, but I don't need super clarity. This recipe does very well with WY1007.

PS in case I'm being obtuse, I like WY1007.

Josh Weikert the guy how formulates a lot of the recipes for Craft Beer & Brewing is also a big fan of WY1007.
Recommends it for loads of beers that need a neutral yeast.

 

[rtstrider]

Josh Weikert the guy how formulates a lot of the recipes for Craft Beer & Brewing is also a big fan of WY1007.
Recommends it for loads of beers that need a neutral yeast.

Ok ok ok....Lol Sounds like the consensus here is USE WYEAST 1007 I'll get that started from the freezer bank this evening. Think 60F would be a good ferment temp or should I shoot for 55F? This will be a 2 liter pitch.

 

[balrog]

Josh Weikert the guy how formulates a lot of the recipes for Craft Beer & Brewing is also a big fan of WY1007.
Recommends it for loads of beers that need a neutral yeast.

Yup. I've done a couple from that series by him. The Dry Irish Stout is killer, for one instance.

Ok ok ok....Lol Sounds like the consensus here is USE WYEAST 1007 I'll get that started from the freezer bank this evening. Think 60F would be a good ferment temp or should I shoot for 55F? This will be a 2 liter pitch.

I'd do 60F. It's what I always set WY1007 at. 60F until I see the exotherm, then I'll ramp over 48hr to 68.
I've also just held at 60F for a week or two.

 

[rtstrider]

Yup. I've done a couple from that series by him. The Dry Irish Stout is killer, for one instance.



I'd do 60F. It's what I always set WY1007 at. 60F until I see the exotherm, then I'll ramp over 48hr to 68.
I've also just held at 60F for a week or two.
View attachment 749372

When it comes to ale yeasts what I'll do is give it 72 hours at whatever temp I'm fermenting at then step it up one degree per farenheit each day until it hits 68F. After a day at 68F it goes out of the chamber and sits at room temp for a week. That's probably a bit overkill though since Marshal (Brulosophy) goes 48 hours at ferment temp, with a heavy pitch, then ramps the temp up with no concern when it comes to ale yeasts lol

 

[rtstrider]

Brewed this yesterday and pitched yeast about 24 hours ago now. Got 78% efficiency and used Wyeast 1007. I saw minimal activity around 12 hours. 24 hours though and there’s a very small layer of krausen. Really excited to see how this turns out!

 

[rtstrider]

Well this was kegged yesterday. 1007 is a pretty slow yeast but from experience it's nice as long as you can cold condition (aka lager) the beer. Luckily this is using a floating dip tube and I'll be hitting the keg with gelatin tomorrow and giving that two weeks or so. Essentially want this beer ready for Christmas Will make sure to take pics and post the outcome! So far this is much better than my last venture brewing this!

 

[rtstrider]

Taste tested this morning and it’s not bad! Wyeast 1007 was a great fit for this recipe! Still needs some cold conditioning and settling time with the gelatin. Should be ready by Christmas Eve hopefully

 

[Moose_MI]

I’d like to brew this but i dont have the vienna. I do have Munich and a variety of other grains. Any suggestions?

 

[rtstrider]

Just kicked the keg last night. This wasn't bad but it was a bit much for me personally. I'm going to try rebrewing this, but, flip the Pilsner and Vienna malt weights. I did like the hop schedule and everything else about it. It's just Vienna was a bit too malty for my tastes

 

[rtstrider]

Forgot to post a picture of the finished product! This was a small sample pour from a month ago. 1007 is nice and clean if it has enough time to lager.

 

[CJ-3]

Brewing a batch right now.

This is honestly the only beer my wife requests to have on tap year round.

 

[rtstrider]

Brewing a batch right now.

This is honestly the only beer my wife requests to have on tap year round.

What yeast strain do you use? 1007 was really good!

 

[CJ-3]

What yeast strain do you use? 1007 was really good!

US 05 every time. The Mrs loved it the first time and I've never changed it up.

 

[rtstrider]

This is in line to be a rebrew! Will be brewing this in 2 weeks using WLP029 this time fermented around 60F for the first few days. Can't wait to try this again!

 

[rtstrider]

Life got in the way and the WLP029 batch never happened. Now I have a fermzilla Will be brewing this tomorrow with repitched WLP830 under pressure. This sounds like the perfect candidate for a lager!

 

[fluketamer]

Life got in the way and the WLP029 batch never happened. Now I have a fermzilla Will be brewing this tomorrow with repitched WLP830 under pressure. This sounds like the perfect candidate for a lager!

love my 'zilla

cheers

 

[rtstrider]

Packaged this up 2 days ago and dosed with gelatin. Love this as a crisp lager more so than I did an ale. The carbonation is almost there already due to pressure fermentation and the clarity should be good enough by New Years Eve to proudly serve this on tap! The sulfur needs to age out just a pinch. It's just a pinch over barely noticeable. This reminds me of a nice, light, lager with a hint of nuttiness and toast. The yeast and pressure fermentation really made this batch! Will post pics once it's fully carbonated. I can see this being a rebrew for sure! For anyone brewing this I'd recommend wlp830 (hefty pitch) fermented at 64F ambient controlled air temp at 15psi.

 

[rtstrider]

Enjoying the fizzy yellow lager! Would have to highly recommend brewing this as a lager. Soooo good!

 

[cmac62]

Enjoying the fizzy yellow lager! Would have to highly recommend brewing this as a lager. Soooo good!
View attachment 837896

that is way darker that I thought the fizzy yellow beer would be.