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Steam beer/California Common
I want to try my hand with a lager yeast. I do not have the official means to lager, but I can reach the higher temps to lager using my basement in the winter. (the next two months.) The temp is on average 60 degrees F in the day time. I am sure it drops lower then that at night, and even low then that in the upcoming months. This is on the high side for a lager.
I was hoping that someone could give me some guidance on a grain bill.
I want to use both 2 row and 6 row as a base malt. I want to use some biscuit malt, some rye malt, and some crystal 120.
I think I want to make this a Pumpkin Steam, but that's not for sure yet. ( I love pumpkin beers) I wouldn't add spices, just lots of pumpkin puree in secondary.
Well if you're using those ingredients you won't be making a Cali Common.. It's a simple refreshing beer. Not a heavy malty complex beer. Use 2 row, maybe some cara pils, crystal 40 or less in a small amount, maybe some vienna. I'm not sure on hops, but perhaps noble varieties? Saaz, hallertau, that sort of thing. someone else can give you better advice on hops.
that's quite an eclectic list of stuff to put in a steam lager. If you can keep the fermenter at about 62 F, white Labs San Francisco lager yeast will make a good beer. Any reason for using both 2 row and 6 row?
I think I have decided against the pumpkin for this brew. This is already new territory for me using lager yeast, so I want to taste the difference. Flavoring this might hide the difference.
I have noticed a lot of recipes using Northern Brewer hops. I have read the description and think they will fit perfect for this brew. I have to use a wyeast yeast since thats the bulk of what my home brew store carries. I think I'll use wyeast 2112. Seems to be the only California/steam yeast. I still want to use rye and crystal 120, but that's about the extent of my ideas for this. I don't expect to use much of either of those specialty malts, just enough to give it a little spin.
I don't necessarily have to use both 2 and 6 row, I just don't know the difference and thought adding an equal amount of each will give it a nice depth to the base malt since I think lagers are usually crisp and clean and usually base malt dominant.
I generated a recipe from beer tools, and this is what it said. What do you think?
3# 2 Row
3# 6 Row
.5# Rye malt
.25# Crystal 120
.5oz @45mins
.25oz @ 15mins
.25oz at flameout or dry hoped
Northern Brewer hops.
wyeast 2112
Estimations:
1.053og
12 srm
32 IBU
5.3% ABV
This is a 3 gallon batch.
I don't think there is a flavor difference between 2 and 6 row, but with a little rye in the mash the extra husk from the 6 row might come in handy. If it were me I would probably up the rye to a pound and go with a lighter crystal but I like the flavor of rye. Or maybe Special B instead of the C120.
I have read that Wyeast 2124 works well for doing psuedo-lagers. It might take a little longer secondary than the 2112, that I'm not sure about.
wyeast has a special edition lager yeast that also works at ale temps, but the 2112 Cali Lager is the one to use for steam beer, and it's sold year round. the main advantage of 6 row is that it can convert a lot of adjuncts, like corn, but if you aren't using any, there's not much reason to use it. Some people claim it adds a grainyness to the beer, as well.
your recipe looks pretty good to me, except maybe up the rye. I'm not sure how much you need to really notice it, so maybe someone who's used it can tell you.
Northern Brewer hops are used in this style, because that's what Anchor Steam uses, and that is the default style defining example of the style, since it was the only commercial example still being made after refrigeration revolutionized West Coast lager production. Plus they taste good.
I want the rye to be noticeable but not dominant, so I am going to increase to a full pound like you both suggested. I might buy the supplies for this tomorrow and either make it tomorrow or sat.
I don't know what to call it. Since I am really only using the style of yeast used with a California common, can I even call it one? I think its more like a dark American rye pseudo lager.
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