Owly055
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- Feb 28, 2014
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I've never been very inclined to follow style guidelines. Very few of my beers could be clearly identified with a given style...... and that's fine with me. My American lagers have much higher IBUs and a very intense hop presence (flavor and aroma), my stouts use Nelson Sauvin, my IPAs tend to run in the mid 50's instead of the popular range of 80+, my sour saison, which is great, is very lightly soured, and lacks the pucker factor (by design).
I have a lager fermenter sitting here empty except for the yeast cake, and I don't have lager fermentation temps, so I plan to "steam" a lager. The yeast isn't California Common, it's 34/70. The brew will consist of 44% dark Munich (20), 22% wheat, 11% rye, and the remainder ordinary table sugar added at the start of the boil so it will invert.
I have half a pound of the Falconer's Flight hop blend (which I haven't tried yet), and I intend to use it exclusively, some at 45 min, some at 5 min, and some in a 160F whirlpool for 15 min, yielding an IBU number of about 46. SRM 10.6 ABV should hit about 5.5
Clearly this is not a classic "Steam Beer" in any respect except the fermentation temp, which will range from 60F to 65F (seasonal ambient in my pump house).
What I am trying to find out is what a lager yeast does fermented at these temps..... I will pitch onto the entire yeast cake......... which should cut the reproduction phase very short, and minimize off flavors.
I want light body, crisp and refreshing, with intense hop flavor and aroma.
Thoughts anybody??
H.W.
I have a lager fermenter sitting here empty except for the yeast cake, and I don't have lager fermentation temps, so I plan to "steam" a lager. The yeast isn't California Common, it's 34/70. The brew will consist of 44% dark Munich (20), 22% wheat, 11% rye, and the remainder ordinary table sugar added at the start of the boil so it will invert.
I have half a pound of the Falconer's Flight hop blend (which I haven't tried yet), and I intend to use it exclusively, some at 45 min, some at 5 min, and some in a 160F whirlpool for 15 min, yielding an IBU number of about 46. SRM 10.6 ABV should hit about 5.5
Clearly this is not a classic "Steam Beer" in any respect except the fermentation temp, which will range from 60F to 65F (seasonal ambient in my pump house).
What I am trying to find out is what a lager yeast does fermented at these temps..... I will pitch onto the entire yeast cake......... which should cut the reproduction phase very short, and minimize off flavors.
I want light body, crisp and refreshing, with intense hop flavor and aroma.
Thoughts anybody??
H.W.