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Steam Beer/West Coast Lager


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#1 HVB

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Posted 17 February 2016 - 11:43 AM

Not sure what this really is since I am not using "steam beer" yeast but I plan to give it a go this weekend.

 

OG ~ 1.057

 

9# Two Row

1# Vienna

.5# Crystal 60

.25# Amber Malt

.25# Special Roast

 

1oz Northern Brewer - 60

1oz Northern Brewer - 10

1oz Northern Brewer - 0/steep

 

34/70 dry yeast @ 60ish

 

pH -5.32

 

Ca - 72

SO4 - 84

Cl-64

 

 



#2 Bklmt2000

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Posted 17 February 2016 - 11:53 AM

Looks pretty solid to me.  I think you'll like the results of 34/70 at a cool ale temp.



#3 HVB

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Posted 17 February 2016 - 11:56 AM

Looks pretty solid to me.  I think you'll like the results of 34/70 at a cool ale temp.

I know Chils has said before to try it around that temp and with the recent exBEERiment I really want to give it a go.  



#4 Big Nake

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Posted 17 February 2016 - 01:53 PM

This is one of the few times where I would say DON'T USE 2124!! I only say that because I do love the character you get when using 2112 in a West Coast Lager. I haven't made one in about two years and I should probably do it again. I'll fire up the 2112 and make the west coast lager with northern brewer and then make some other styles like a blonde ale with clean hops, maybe a red ale/lager, etc. I may actually have some 2112 in my yeast fridge but I bet I would :covreyes: when I saw the date on it. Cheers.

EDIT: I do have a pack of 2112. June 2014. Use it or lose it? I would think smacking it might be a good idea.

#5 HVB

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Posted 17 February 2016 - 04:41 PM

Well 2112 is not an option,I have none and my "lhbs" is out. So for this beer it is 34/70 or Chico cold.

#6 MyaCullen

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Posted 17 February 2016 - 04:57 PM

I made one 2 summers ago that score very well at or local fair Beer Comp, it was the Judges Choice winner (3rd place)

 

it was very very similar to yours

 

I'll post the specifics if you like

 

most importantly i used a cake of 2124 @65°F



#7 Big Nake

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Posted 17 February 2016 - 04:59 PM

Well 2112 is not an option,I have none and my "lhbs" is out. So for this beer it is 34/70 or Chico cold.

It will be great either way. I absolutely love the character I get from 2124 in just about any beer.

#8 Steve Urquell

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Posted 17 February 2016 - 05:53 PM

Drez, I don't think I'd combine the special roast with the amber malt. Amber is like a super biscuit malt and tends to give a dry character to the beer. I like it darker styles but didn't like my last gold IPL that I used it in. I'm not gonna use it in lighter beers anymore.

The W34 at 60F will be good. That yeast is pretty darned versatile. I've been telling peeps for years to use it in place of ale yeast in pseudo-lagers.

#9 MyaCullen

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Posted 17 February 2016 - 06:12 PM

Drez, I don't think I'd combine the special roast with the amber malt. Amber is like a super biscuit malt and tends to give a dry character to the beer. I like it darker styles but didn't like my last gold IPL that I used it in. I'm not gonna use it in lighter beers anymore.

The W34 at 60F will be good. That yeast is pretty darned versatile. I've been telling peeps for years to use it in place of ale yeast in pseudo-lagers.

agree, Amber + biscuit, not so much 

 

I used some 80L caramunich and some Biscuit with a base of 2-row Pale malt

 

also added a bit of cascade and a tiny bit of Hallertaur at flame out, it was really an oustanding beer



#10 HVB

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Posted 17 February 2016 - 08:17 PM

Drez, I don't think I'd combine the special roast with the amber malt. Amber is like a super biscuit malt and tends to give a dry character to the beer. I like it darker styles but didn't like my last gold IPL that I used it in. I'm not gonna use it in lighter beers anymore.

The W34 at 60F will be good. That yeast is pretty darned versatile. I've been telling peeps for years to use it in place of ale yeast in pseudo-lagers.


Thanks. So, dump the amber and maybe up the crystal to.75?

#11 MyaCullen

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Posted 17 February 2016 - 08:26 PM

Thanks. So, dump the amber and maybe up the crystal to.75?

that's what I did

 

.75 Crystal and .25 Biscuit



#12 HVB

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Posted 17 February 2016 - 08:29 PM

that's what I did

.75 Crystal and .25 Biscuit


Good, I can work with that.

#13 MyaCullen

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Posted 17 February 2016 - 08:39 PM

Good, I can work with that.

Gravity of 1.055 

 

it was a really good beer, will brew it again 



#14 Steve Urquell

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Posted 18 February 2016 - 06:04 AM

Thanks. So, dump the amber and maybe up the crystal to.75?

Good plan.


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