Becks Style Recipe Suggestions

[Eyelusion]

Want to do a "becks" style beer.
This is what I was thinking.

* Morgans Golden Saaz Pilsener 1.7kg
* 750g DME
* 250g Dextrose
* 15g of Saaz Finishing Hops (Standard Method)
* 15g of Saaz Finishing Hops (Dry Method)
* Yeast - well this is where im stuck

I've got US-05 or S-04 or the kit came with a Morgans larger yeast???

Any suggestions would be great

Thanks :icon_cheers:

 

[Renegade]

I don't think Becks has any real yeast character, does it ?

If that's the case, S-05 or your kit yeast will be as good as any. Unless you want to lager..... which I think the original is.

 

[buttersd70]

Yeah, becks is a lager. I have no idea if the kit y east will be a true lager yeast or not...but many kits, even ones called lager or pilsner, actually contain ale yeast....

So unless you can confirm that the kit yeast is a true lager yeast, either get some lager yeast at the lhbs, or go with the us05, making sure that you keep the ferment nice and cool, probably 17C (ish) (edit - just checked the specs, and safale state that us05 can go down to 15C). S04 would just be wrong in so many ways.

 

[tcraig20]

Ive done a kit that at least reminds me of Becks before:

Coopers Euro Lager
500g LDME
250g dex
300g carahell (I used 500g, but that was probably too much)
10g saaz at 5 mins
S189 yeast (great dried yeast IMO)

If you dont want to use real lager yeast, go for the US05.

 

[Bribie G]

IMHO use the kit yeast. I've been experimenting with Mauribrew yeasts in my Aussie style ales and lagers - made in Australia you'd think they would be up to the job. In fact I am entering an Australian Lager in the Brisbane big annual comp this week and it's done on Mauribrew Lager 497 ( purchased as Morgans Lager yeast) and I prefer it to the identical version I made on W - 34/70.

It's a true lager yeast and even pumps out a bit of sulphur (as do Euro Lager yeasts) so should crank out a Euro lager no problems, and can be fermented nicely at 16 or 17 degrees. I've also used US-05 in pseudo lagers and it even does a nice Cerveza as well but as Butters suggests, ferment it cool to avoid aley esters. And definitely not S-04. :icon_cheers:

 

[Eyelusion]

Thank aLL for the replies.

I'm leaning towards the kit morgans larger yeast atm

:icon_cheers:

 

[Wisey]

IMHO use the kit yeast. I've been experimenting with Mauribrew yeasts in my Aussie style ales and lagers - made in Australia you'd think they would be up to the job. In fact I am entering an Australian Lager in the Brisbane big annual comp this week and it's done on Mauribrew Lager 497 ( purchased as Morgans Lager yeast) and I prefer it to the identical version I made on W - 34/70.

It's a true lager yeast and even pumps out a bit of sulphur (as do Euro Lager yeasts) so should crank out a Euro lager no problems, and can be fermented nicely at 16 or 17 degrees. I've also used US-05 in pseudo lagers and it even does a nice Cerveza as well but as Butters suggests, ferment it cool to avoid aley esters. And definitely not S-04. :icon_cheers:

Is that the yeast you sent me Micheal your refering to?

Mine has a nice big yeast cake at the moment and is tasting great

 

[Bribie G]

Is that the yeast you sent me Micheal your refering to?

Mine has a nice big yeast cake at the moment and is tasting great

That's the one, glad it's doing well - and no I'm not getting a secret commission from Morgans

 

[Eyelusion]

I've just put this down with the kit yeast and I'll let you all know how it goes.
And I'll keep her at around 16-17 degrees.

Thx for all the advise

 

[rackemup]

Ive done a kit that at least reminds me of Becks before:

Coopers Euro Lager
500g LDME
250g dex
300g carahell (I used 500g, but that was probably too much)
10g saaz at 5 mins
S189 yeast (great dried yeast IMO)

If you dont want to use real lager yeast, go for the US05.

Thats sounds like a good recipe, but unless you state how much water was added to the final mix then it is useless information. Please don't assume that everyone brews at 23 litres.

 

[discoloop]

Slight thread hijack - for those using the Morgans kit yeast successfully, how many packs do you pitch per batch? 4?