Hi All
Really enjoyed a slab of Mountain Goat Steam ale on the weekend and want to brew BIAB clone.
Have a recipe but it calls for Sanfrancisco Yeast WLP810.
Problem is, my local HBS does not carry White Labs yeast, so wanted to know if:
1. Have any suggestions about swapping a WLP810 for other yeasts ?
2. Any one BIAB an Anchor Steam ale ?
3. Or BIAB a California Common ale and had a good result and recipe?
Cheers
Radroo
Post #2 made 14 years ago
Radroo
I use 2112. Here is the cut and paste from a online store http://www.northernbrewer.com/shop/brew ... lager.html I hope you can get this??
Wyeast 2112 California Lager
Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, and produces malty, brilliantly-clear beers. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 58°-68° F
You need to remember that Steam beer is a Lager-ale hybrid. So look to have a clean lager like result from a yeast that ferments fairly warm.
I use 2112. Here is the cut and paste from a online store http://www.northernbrewer.com/shop/brew ... lager.html I hope you can get this??
Wyeast 2112 California Lager
Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65° F, and produces malty, brilliantly-clear beers. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 58°-68° F
You need to remember that Steam beer is a Lager-ale hybrid. So look to have a clean lager like result from a yeast that ferments fairly warm.
Last edited by BobBrews on 07 May 2012, 20:16, edited 3 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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- SVA Brewer With Over 100 Brews From United States of America
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Post #3 made 14 years ago
One of the last brews before I came over from the 'dark side' was a California Common. Turned out wonderfully well.
As Bob advises Wyeast 2112 is made specifically for this application (lager yeast fermented at ale like temperatures).
Using Northern Brewer hops is one of the keys to authenticity for a Cal Common, IMHO.
The extract recipe is as follows:
Mini Mash:
12.0 oz Caramel Malt - 40L (Briess) (40.0 SRM)
8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM)
4.0 oz Munich Malt (9.0 SRM)
2.1 oz Carapils (Briess) (1.5 SRM)
malt into brew kettle
6 lbs LME Gold Malt Syrup (4.0 SRM)
4.0 oz DME Golden Light (Briess) (4.0 SRM) gravity correction dosage
Boil schedule (60 minutes)
1.00 oz Northern Brewer US [8.50 %] - Boil 55.0 min
1.00 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Challenger [7.00 %] - Boil 10.0 min because I had 0.5 oz on hand
0.50 oz Northern Brewer US [8.50 %] - Boil 5.0 min
0.50 oz Northern Brewer US [8.50 %] - Boil 0.0 min
1.0 pkg California Lager (Wyeast Labs #2112) [125.00 ml]
Fermented for 2 weeks at 65*F then 2 weeks at about 60*F
P.S. Looking at the measures and temps I suppose some here would say I still have one foot on the dark side.
As Bob advises Wyeast 2112 is made specifically for this application (lager yeast fermented at ale like temperatures).
Using Northern Brewer hops is one of the keys to authenticity for a Cal Common, IMHO.
The extract recipe is as follows:
Mini Mash:
12.0 oz Caramel Malt - 40L (Briess) (40.0 SRM)
8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM)
4.0 oz Munich Malt (9.0 SRM)
2.1 oz Carapils (Briess) (1.5 SRM)
malt into brew kettle
6 lbs LME Gold Malt Syrup (4.0 SRM)
4.0 oz DME Golden Light (Briess) (4.0 SRM) gravity correction dosage
Boil schedule (60 minutes)
1.00 oz Northern Brewer US [8.50 %] - Boil 55.0 min
1.00 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Challenger [7.00 %] - Boil 10.0 min because I had 0.5 oz on hand
0.50 oz Northern Brewer US [8.50 %] - Boil 5.0 min
0.50 oz Northern Brewer US [8.50 %] - Boil 0.0 min
1.0 pkg California Lager (Wyeast Labs #2112) [125.00 ml]
Fermented for 2 weeks at 65*F then 2 weeks at about 60*F
P.S. Looking at the measures and temps I suppose some here would say I still have one foot on the dark side.
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Post #4 made 14 years ago
Quick fact check: add 2 oz of 2 row to the grain bill for the mini mash (enzyme donor). Note to self - proof read even copy/paste posts.
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Post #5 made 14 years ago
Thanks lakeside
Took Bobs advice, and now confirmed by yourself, on the yeast.
The recipe I plan on using is close to yours. Interesting idea about the lame golden malt syrup, not familiar with that.,
But as a new biab brewer much is new! Also not used northern hops before.
Getting excited as my grain bill arrived today.sunday is biab #3.
Took Bobs advice, and now confirmed by yourself, on the yeast.
The recipe I plan on using is close to yours. Interesting idea about the lame golden malt syrup, not familiar with that.,
But as a new biab brewer much is new! Also not used northern hops before.
Getting excited as my grain bill arrived today.sunday is biab #3.
Post #6 made 13 years ago
Well my attempt at cloning Mountain Goat Steam ale was not at all successful.
Not sure if it was the recipe or my very basic brew skills.
The result was a very over carbonated, dark ale.
It was drinkable but just.
Will not try brewing this for a while.
Not sure if it was the recipe or my very basic brew skills.
The result was a very over carbonated, dark ale.
It was drinkable but just.
Will not try brewing this for a while.
Post #7 made 13 years ago
Radroo - sorry to heat that your Steam beer did not turn out as well as planned. I just drank the last bottle of my Cal Common a week ago, and was thinkking that I need to brew it again. It will be a full volume BIAB this time around.
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- SVA Brewer With Over 50 Brews From Virgin Islands (USA)
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Post #8 made 13 years ago
Thanks for the condolences.
Could you share your recipe?
Still love the style as I like it for a summer beer.
Could you share your recipe?
Still love the style as I like it for a summer beer.
